🍳 Fried Cornbread (a.k.a. Cornbread Hoecakes or Corn Pone)
Unlike oven-baked cornbread, fried cornbread is made in a skillet — think of it as a savory cornmeal pancake. It’s quick, rustic, and perfect alongside beans, greens, fried chicken, or just with butter and syrup for breakfast.
🧾 Ingredients (Makes 8–10 hoecakes)
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1 cup cornmeal (preferably stone-ground, medium grind)
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½ cup all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 tsp sugar (optional)
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¾ cup buttermilk (or regular milk with a splash of vinegar)
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1 egg
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2 tbsp melted butter or oil (plus more for frying)
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Optional: ¼ cup corn kernels, chopped green onions, or jalapeños
🔪 Instructions
1. Mix the Batter
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In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
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In a separate bowl, beat egg and mix with buttermilk and melted butter.
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Combine wet and dry ingredients just until smooth — don’t overmix.
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Batter should be like thick pancake batter. Add a splash of milk if too thick.
2. Fry the Cornbread
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Heat 1–2 tbsp oil in a cast iron skillet or non-stick pan over medium heat.
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Drop batter by heaping tablespoons or small ladlefuls into the skillet.
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Flatten slightly with the back of the spoon.
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Cook 2–3 minutes per side, until golden brown and crispy on the edges.
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Drain on paper towels.
🍽️ Serving Ideas:
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Alongside collard greens, black-eyed peas, or catfish
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Drizzled with honey, molasses, or sorghum syrup
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With a pat of butter and hot sauce for a savory bite
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Split open and stuffed with pulled pork or pimento cheese
✅ Tips:
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For extra crunch, use bacon grease instead of oil for frying.
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Want it fluffier? Add ¼ tsp baking soda and a bit more buttermilk.
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Add-ins like cheddar, corn, or green onions turn it into a meal.
Would you like a sweet version (like cornmeal pancakes) or a gluten-free adaptation using just cornmeal?
