Southern Pan Fried Cornbread
Crispy, golden, and pan-fried to perfection, this classic Southern fried cornbread (aka hoe cakes) is quick to make and perfect alongside chili, soups, or stews. A true comfort food staple.
Servings: 12 Small Cakes
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
Storage: Store leftover fried cornbread in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster oven to bring back the crispy texture.
Freezing: Freeze cooked cornbread cakes between layers of parchment paper in a sealed bag for up to 2 months. Reheat directly from frozen in a hot skillet or oven.
Gluten-Free and Dairy-Free Option (Hot Water Cornbread):
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.
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.
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