Southern Fried Cornbread

Southern fried cornbread is a beloved staple in Southern cuisine, known for its crispy exterior and soft, fluffy interior. This delightful dish is more than just a side item; it’s a cultural icon that evokes memories of family gatherings and comfort food. The history of Southern fried cornbread dates back centuries, with roots deeply embedded in the agricultural traditions of the Southern United States.

Did you know? Southern fried cornbread is often referred to by other names such as hoe cakes, Johnny cakes, and hot water cornbread. Each variation brings its own unique twist to the table, but the essence remains the same – a deliciously fried piece of cornbread.

What is Southern Fried Cornbread?

Southern fried cornbread is a type of cornbread that is fried rather than baked. Unlike traditional baked cornbread, which has a more cake-like texture, fried cornbread is known for its crunchy edges and moist center. This method of preparation results in a unique texture that pairs perfectly with a variety of Southern dishes.

Variations Include:

  • Hoe Cakes: Typically made with a batter of cornmeal and water, fried on a griddle.
  • Johnny Cakes: Similar to hoe cakes but often include milk or eggs for a richer flavor.
  • Hot Water Cornbread: Made with boiling water to create a dough-like consistency before frying.

Southern Fried Cornbread Recipe:

Southern fried cornbread
Southern fried cornbread

There’s something truly comforting about the golden, crispy edges of Southern fried cornbread. This simple delight has graced tables for generations, offering a hearty side that perfectly complements everything from chili to a simple spread of butter and honey.

Here’s how you can whip up this Southern classic right in your kitchen, using ingredients you likely have on hand. Not only is it quick to prepare, but it also brings a touch of down-home comfort to any meal.


  • 2/3 cup cornmeal
  • 1/3 cup self-rising flour
  • 1/3 cup low-fat buttermilk
  • 1 large egg
  • Oil for frying (about 3 tbsp coconut oil, or your preferred choice)


  1. In a mixing bowl, combine the cornmeal, flour, buttermilk, and egg. Stir everything together until well combined. The mixture should be very moist, but not runny—think pancake batter consistency.
  2. Heat the oil in a skillet over medium heat. Once the oil is hot, carefully drop spoonfuls of the batter into the skillet.
  3. Cook each cornbread patty until it’s browned on one side, then flip it over to brown the other side, just like you would with a pancake. This should take a few minutes on each side.
  4. Once cooked, remove the cornbread from the skillet and place them on a plate lined with paper towels to absorb any excess oil.

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