Crispy Southern Fried Cornbread (Print version)
Golden fried cornbread hoecakes with crispy edges and soft centers, ready in 30 minutes using simple pantry staples.
# Ingredients:
For the batter
01 -
1 cup (150 g) yellow cornmeal
02 -
1/2 cup (65 g) all-purpose flour
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon kosher salt
05 -
1 tablespoon granulated sugar
06 -
1 cup (240 ml) buttermilk
07 -
1 large egg
08 -
1 tablespoon melted bacon grease or unsalted butter
For frying
09 -
3 tablespoons bacon grease, vegetable oil, or canola oil
# Instructions:
01 -
Whisk the cornmeal, flour, baking powder, salt, and sugar in a medium bowl until evenly blended.
02 -
Stir in the buttermilk, egg, and one tablespoon of melted bacon grease or oil until a thick batter forms. Do not overmix.
03 -
Let the batter sit for 10 minutes so the cornmeal hydrates and the cakes cook evenly inside.
04 -
Pour a thin layer of oil or bacon grease into a cast-iron skillet over medium heat. Wait until the fat shimmers.
05 -
Spoon 2 to 3 tablespoons of batter per cake into the pan. Gently flatten with the back of the spoon. Cook 2 to 3 minutes per side until golden and crisp.
06 -
Transfer the hoecakes to a paper towel-lined plate to drain excess oil. Serve warm.
# Good to know:
01 -
Best served warm while the edges are still crisp.
02 -
Batter can be refrigerated for up to 24 hours before frying.