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Southern Skillet Fried Cornbread: Crispy Edges, Tender Center

A stack of perfectly golden brown, crispy fried cornbread patties resting on a white plate.
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Make classic Southern Fried Cornbread patties, often called hoe cakes, that are perfectly crispy on the outside and soft inside. This easy skillet recipe delivers down-home flavor perfect for any meal.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar (optional, for slightly sweet)
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1/2 cup vegetable oil or bacon grease, for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, salt, baking powder, and sugar if you are using it.
  2. In a separate bowl, lightly beat the egg, then whisk in the buttermilk.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  4. Heat the oil or bacon grease in a large cast-iron skillet over medium heat until shimmering (about 1/4 inch of fat in the pan). The fat should be hot enough that a drop of batter sizzles immediately.
  5. Carefully drop the batter by 1/4 cup measures into the hot fat to form patties (hoe cakes). Do not overcrowd the skillet.
  6. Fry for 3 to 4 minutes per side, until the edges are golden brown and crispy and the center is cooked through.
  7. Remove the cornbread patties with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with butter, honey, or alongside your favorite chili or greens.

Notes

  • For the best crispy texture, ensure your frying oil is hot before adding the batter.
  • If you prefer a less sweet cornbread, omit the sugar entirely.
  • These patties pair well with beans, greens, or BBQ.
  • Serve warm topped with honey or jam for a sweet treat.

Nutrition

Find it online: https://bringdish.com/fried-cornbread-southern-skillet-patties/