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Classic Southern Fried Cornbread Patties (Hoecakes)

Three golden brown, crispy fried cornbread patties stacked slightly on a white plate.
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Make tender, fluffy buttermilk cornbread patties with crispy edges by shallow frying them in a skillet. This is a quick Southern side dish.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for slight sweetness)
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil or bacon grease, plus more for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar if using.
  2. In a separate small bowl, lightly beat the egg, then whisk in the buttermilk.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
  4. Heat about 1/4 inch of oil or bacon grease in a large cast iron skillet over medium heat until shimmering (about 350°F).
  5. Drop the batter by 1/4 cup measures into the hot oil, flattening slightly with the back of the spoon to form patties about 3 inches wide. Do not crowd the pan.
  6. Fry for 3 to 4 minutes per side, until deeply golden brown and crispy on the edges.
  7. Remove the patties from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
  8. Serve immediately with butter, honey, or your favorite Southern meal.

Notes

  • For the best flavor and crispness, use bacon grease instead of vegetable oil for frying.
  • If your batter seems too thick to pour easily, add 1 to 2 tablespoons of extra buttermilk until it reaches a thick pancake batter consistency.
  • To keep cooked patties warm while you finish frying the rest, place them on a baking sheet in a 200°F oven.

Nutrition

Find it online: https://tastytribune.com/fried-cornbread-recipe-southern-hoecakes/