Here’s a delicious recipe for Classic Fried Cornbread Cakes—a Southern favorite that’s crispy on the outside and soft on the inside!
Classic Fried Cornbread Cakes
Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar added)
- 1 large egg
- 2 tablespoons melted butter (plus extra for frying)
- Oil for frying (vegetable or canola)
Instructions:
- Prepare the Batter:
- In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Mix well.
- In another bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
- Heat the Oil:
- In a large skillet, heat about 1/4 inch of oil over medium heat. You can test if the oil is ready by dropping a small spoonful of batter into the oil; it should sizzle immediately.
- Fry the Cornbread Cakes:
- Using a ladle or a 1/4 cup measuring cup, drop spoonfuls of batter into the hot oil, spacing them out to avoid overcrowding. Flatten them slightly with the back of the spoon.
- Fry until the edges are golden brown and the cakes are cooked through, about 3-4 minutes per side. Adjust the heat as needed to prevent burning.
- Drain and Serve:
- Once cooked, remove the cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve warm, with butter, honey, or syrup.
Tips:
- For added flavor, you can mix in chopped green onions, jalapeños, or shredded cheese into the batter before frying.
- These cornbread cakes make a great side dish for beans, fried chicken, or any Southern meal!
Enjoy your classic fried cornbread cakes!
