Old-Fashioned Crispy Southern Fried Cornbread Cakes

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 8 cornbread cakes

Ingredients

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon granulated sugar (optional)
• 1 large egg
• ¾ cup buttermilk
• ¼ cup water, as needed
• 2 tablespoons melted butter
• ¼ cup vegetable oil, for frying

Instructions

1. Mix the dry ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.

2. Prepare the batter: In a separate bowl, whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until combined.

3. Adjust the consistency: Add water a little at a time until the batter is thick but spoonable. Let it rest for 5 minutes.

4. Heat the oil: Heat vegetable oil in a large skillet over medium heat. Use enough oil to coat the bottom of the pan generously.

5. Shape the cakes: Spoon about 2 tablespoons of batter into the hot skillet for each cake. Gently flatten each portion into a small round.

6. Fry until crispy: Cook for 3–4 minutes per side, until the edges are golden brown and crisp and the centers are cooked through.

7. Drain and serve: Transfer the cornbread cakes to a paper towel-lined plate. Serve warm with butter, honey, or your favorite Southern-style meal.

Nutrition Information

Approximate values per serving (1 cornbread cake), based on 8 cakes.

• Calories: 155
• Protein: 3 g
• Carbohydrates: 19 g
• Fat: 7 g
• Saturated Fat: 2 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 220 mg
• Cholesterol: 25 mg

Nutrition values vary depending on the amount of oil absorbed during frying and the ingredients used.

Nut Information

• Contains tree nuts: No, not when prepared with the listed ingredients.
• Contains peanuts: No, not when prepared with the listed ingredients.
• Contains dairy: Yes, buttermilk and butter.
• Contains eggs: Yes.
• Contains gluten: Yes, from all-purpose flour.
• Nut-free option: The recipe is naturally nut-free by ingredient, but check product labels and avoid cross-contact if serving someone with a nut allergy.
• Gluten-free option: Replace the all-purpose flour with a certified gluten-free all-purpose flour blend.

Q&A

Q1: Why are my cornbread cakes not crispy?

A: Make sure the oil is hot before adding the batter, avoid overcrowding the skillet, and fry until both sides are golden brown.

Q2: Can I make these without buttermilk?

A: Yes. Mix ¾ cup milk with 2 teaspoons lemon juice or white vinegar and let it stand for 5 minutes before using.

Q3: Can I make the batter ahead of time?

A: For the best texture, prepare and fry the cakes fresh. You can mix the dry ingredients ahead of time and add the wet ingredients just before cooking.

Q4: Can I make these without eggs?

A: Yes. Try replacing the egg with ¼ cup unsweetened applesauce, although the cakes may be slightly softer.

Q5: How do I store leftovers?

A: Store cooled cakes in an airtight container in the refrigerator for up to 3 days.

Q6: How do I reheat them and keep them crispy?

A: Reheat in an oven at 350°F (175°C) for 5–8 minutes or in an air fryer for 3–5 minutes.

Q7: Can I freeze fried cornbread cakes?

A: Yes. Freeze them in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven or air fryer.

Q8: What can I serve with Southern fried cornbread cakes?

A: They pair wonderfully with collard greens, fried chicken, beans, soups, chili, scrambled eggs, or a drizzle of honey.