Fried Cornbread (Hoecakes)
Golden, skillet-fried cornbread patties that are simple, comforting, and perfect with savory or sweet dishes.
Ingredients
2/3 cup cornmeal (yellow or white)
1/3 cup self-rising flour
(If you don’t have it: use all-purpose flour + ½ tsp baking powder + pinch of salt)
1/3 cup low-fat buttermilk
(Add a little more if batter is too thick)
1 large egg
1 tablespoon sugar (optional, for slightly sweet hoecakes)
2–4 tablespoons vegetable oil, bacon grease, or butter (for frying)
Instructions
Mix dry ingredients
In a medium bowl, whisk together the cornmeal, self-rising flour, and sugar (if using).
Add wet ingredients
Add the egg and buttermilk. Stir until just combined.
Batter should be thick but spoonable, similar to pancake batter.
If too thick, add 1–2 tablespoons more buttermilk.
Heat the skillet
Place a cast-iron or heavy skillet over medium heat.
Add enough oil to lightly coat the bottom of the pan. Heat until shimmering.
Fry the hoecakes
Spoon about 2 tablespoons of batter per hoecake into the hot skillet.
Flatten slightly with the back of the spoon.
Cook until golden
Fry for 2–3 minutes per side, or until golden brown and crispy around the edges.
Drain & repeat
Remove and place on paper towels. Add more oil if needed and repeat with remaining batter.
Serving Ideas
Serve hot with butter and honey
Pair with beans, greens, chili, or fried eggs
Enjoy with syrup or jam for breakfast
Great alongside fried fish or chicken
Tips for Best Hoecakes
Don’t overcrowd the pan—they fry best in small batches
Cast iron gives the best crispy crust
Bacon grease adds authentic Southern flavor
Keep warm in a low oven (200°F / 95°C) if cooking in batches
Variations
Cheesy hoecakes: Add ¼ cup shredded cheddar
Onion hoecakes: Stir in 1–2 tbsp finely chopped onion
Spicy: Add a pinch of cayenne or chopped jalapeño
Extra crispy: Replace 1–2 tbsp buttermilk with water
