Southern Style Buttermilk Fried Cornbread: Crispy Hoecakes
Make classic Southern fried cornbread with crispy edges and a tender inside using this easy skillet recipe. These hoecakes are a satisfying comfort food side dish.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil, plus more for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt.
- In a separate small bowl, whisk the egg and buttermilk together.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Place 1/4 cup of vegetable oil in a large cast-iron skillet and heat over medium-high heat until the oil shimmers.
- Carefully drop the batter by 1/4 cup measures into the hot oil, flattening slightly with the back of a spoon to form patties (hoecakes). Do not crowd the skillet.
- Fry for 3 to 4 minutes per side, until deep golden brown and crispy on the edges.
- Remove the fried cornbread patties from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Serve immediately with butter, honey, or alongside chili and greens.
Notes
- For extra crispy edges, ensure your oil is hot enough before adding the batter.
- You can substitute regular milk for buttermilk if you mix 1 teaspoon of white vinegar into the milk and let it sit for 5 minutes before using.
- These cornmeal pancakes pair well with savory dishes like slow-cooked greens or black-eyed peas.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 4
- Cholesterol: 30