Ingredients
1 cup cornmeal (yellow or white)
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon granulated sugar (optional)
¾ cup buttermilk (or milk)
1 large egg
Vegetable oil or bacon grease, for frying
Preparation
Step 1: Mix the Dry Ingredients
In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using). Stir until evenly mixed.
×
Ezoic
Step 2: Add the Wet Ingredients
Add buttermilk and egg to the dry ingredients. Stir just until a thick, spoonable batter forms. Do not overmix.
Step 3: Heat the Oil
Heat about ¼ inch of oil or bacon grease in a cast-iron skillet over medium heat. Oil should be hot but not smoking.
Ezoic
Step 4: Fry the Cornbread
Scoop batter by heaping tablespoons into the hot skillet, gently flattening into small patties. Fry for 2–3 minutes per side, until golden brown and crispy.
Step 5: Drain and Serve
Remove fried cornbread and place on a paper towel-lined plate to drain excess oil. Serve warm.
Variations
Old-Fashioned Hoecakes: Skip flour for a more rustic texture.
Sweet Fried Cornbread: Add extra sugar or honey to the batter.
Ezoic
Savory Onion Cornbread: Mix in finely diced onion.
Spicy Version: Add chopped jalapeños or cayenne pepper.
Cheesy Cornbread Patties: Stir in shredded cheddar cheese.
Cooking Notes
Use a cast-iron skillet for best browning.
ADVERTISEMENT
