There’s nothing quite like a hot piece of homemade fried cornbread straight from a cast-iron skillet.
Around here, we call this old-fashioned fried cornbread “hoe cakes” or “Johnny cakes,”. And after living in the south for over 40 years, I’ve learned that it changes depending on who you ask. Regardless, these humble little patties are all about contrast. Crispy edges, soft center, and the unmistakable flavor of cornmeal cooked in hot oil.
What Is Fried Cornbread?
Click here to learn about this southern fried flatbread.
Fried cornbread, also known as hoe cakes, Johnny cakes, depending on the region, is a quick bread made from cornmeal that’s pan-fried in oil or bacon drippings.
Some people say that hoe cakes shouldn’t contain flour. And that if it has flour in the mix, it’s considered a Johnny cake. Whoever is right, just think of it like a cross between a pancake and a savory cornbread patty. Crispy on the outside and tender in the center.
They’ve been passed down from generation to generation, showing up alongside beans, greens, fried fish, and venison chili. Made with just a handful of ingredients and no oven required, this recipe is easy enough for busy weeknights with the family or a Sunday supper spread.
Why This Fried Cornbread Works
- Crispy edges, tender center – A hot skillet gives you that perfect contrast.
- No oven needed – All pan-fried right on the stovetop.
- Easy to find pantry ingredients – Fine cornmeal, buttermilk, and egg are the core.
- Pairs with everything – Stewed green beans, venison stew, fried catfish, or chili, you name it.
- Traditional Southern flavor – No sugar or fancy ingredients. Just fried cornbread like the older generations made.
Ingredients You’ll Need
This is a recipe with just a few ingredients. And what I’ve learned cooking these in fancy restaurants is that the quality of ingredients matters. There’s nowhere for them to hide.
If you have the opportunity and means, try to find high-quality cornmeal from places like Marsh Hen Mill and Anson Mills. And a lot of farmers’ markets sell excellent buttermilk.
- Fine cornmeal – This will give you better texture and even cooking. Coarse cornmeal is better suited for hot water cornbread.
- Buttermilk – Adds tang, tenderness, and promotes browning.
- Egg – Helps bind and gives richness.
- Baking powder & baking soda – For a little rise and browning. Just check the expiration dates to ensure the best results.
- Kosher salt – Iodized salt will leave you with metallic off flavors.
- Lard, or bacon drippings for the batter – I use rendered wild boar lard from hogs I harvest.
- Neutral cooking oil – A high smoke point oil helps retain clean flavors without scorching.
How to Make Fried Cornbread Patties
1. Mix the dry ingredients: In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
2. Whisk the wet ingredients: In a separate bowl, mix the buttermilk and egg.
3. Combine: Pour the wet mixture into the dry. Stir until just combined. The batter can be covered and refrigerated for up to 12 hours.
4. Heat your skillet: Add 2–3 tablespoons of cooking oil to a heavy-bottomed skillet over medium heat. Replenish the oil as needed.
5. Fry the patties: Spoon the batter into the hot pan, using about two tablespoons per patty. For thin patties, flatten slightly. Cook until golden brown and crispy, 2–3 minutes per side. Look for small bubbles to appear on the uncooked side. That’s a great indication that it’s time to flip.
6. Drain and serve: Transfer to a paper towel-lined plate. Repeat until the batter is gone.
Tips for a Better hoecake
- Heavy-bottomed skillet – Heavy-bottomed skillets, like cast iron, will promote even cooking. Thin-profile pans usually have hotspots that will cause uneven cooking.
- Hot oil – The batter should sizzle as soon as it hits the pan.
- Don’t crowd the skillet – Give them room so they crisp, not steam.
- Flip once – Wait for golden edges before flipping for the best crust.
- Crispier exterior – Replace half of the flour called for with more fine cornmeal. The center will be less fluffy, but you will have more crunch.
- Smoky flavor: Use rendered bacon fat in the batter for a smoky flavor profile.
- Extra Tanginess: If you like your fried cornbread with extra tang, add in a couple of tablespoons of buttermilk powder in addition to the buttermilk.
Serving Ideas
- With pulled pork and slaw for the ultimate southern combo.
- Alongside fried bluegill or catfish stew.
- Dipped in the broth of ham hock collard greens, or butter beans
- Topped with poached eggs and hollandaise for a southern-style Eggs Benedict.
- Passed as appetizers with honey butter and country ham.
FREQUENTLY ASKED QUESTIONS
Expand the most common questions:
What’s the difference between hoe cakes and fried cornbread?
They’re often used interchangeably. Hoecakes are generally thought to be thinner.
Can I make fried cornbread without buttermilk?
You can substitute buttermilk with whole milk.
What kind of oil is best for frying?
Lard is traditional, but vegetable oil and peanut oil work great too. Just use something with a high smoke point and a pleasant or neutral flavor.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet to restore that crispy edge.
Can I freeze fried cornbread?
Absolutely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in a 350°F oven or in a skillet.
more Southern Recipes
- Venison Chili
- Pan Fried Trout
- Southern Style Tartar Sauce
- Cajun Pickled Quail Eggs
- Southern Rabbit Stew
- Cajun Deviled Eggs with Shrimp
If you’re from the South, this fried cornbread recipe probably tastes like home. If you’re not, welcome, and I think you’re going to love it. And if you do, leave a review! I love hearing about your food experiences. If you have any questions about this recipe, feel free to message me on Instagram @Larry__White.
Southern Pan Fried Cornbread
Ingredients
- 2 cups fine yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon lard or rendered bacon fat
- 1 ¾ cups buttermilk
- 4 tablespoons cooking oil (divided for frying in batches)
Instructions
- In a large bowl, mix cornmeal, all-purpose flour, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the rendered lard (or bacon fat), egg, and buttermilk.
- Add the wet to the dry ingredients. Whisk until just combined.
- Heat 2 tablespoons of oil in a heavy-bottomed skillet over medium heat.
- Working in batches, scoop about two to three tablespoons of batter per patty into the skillet.
- Fry 2–3 minutes per side until golden and crisp. Don’t overcrowd. Repeat by adding the remaining oil and batter as needed.
- Drain on paper towels and serve hot.
NOTES
Omit flour and replace buttermilk with hot water. Use fine yellow cornmeal + baking powder, salt, lard, and boiling water. Mix until it forms a batter, and pan-fry. The texture will be slightly denser, but still crispy and deeply flavorful.
