There’s something special about a recipe that brings back memories, and these Classic Fried Cornbread Cakes do just that. With only four simple ingredients, they’re the kind of no-fuss, savory delight that brings pure comfort. Perfectly crispy on the outside and tender inside, they’re incredibly versatile—whether alongside your favorite Southern meal, a pot of beans, or simply as a comforting snack. Let’s dive into making these delicious, golden-brown bites of perfection!
Ingredients
- 2 cups self-rising cornmeal mix
- 2 eggs (or 1 extra-large egg)
- 2 tablespoons oil (avocado oil preferred; vegetable oil works too)
- 1 ¾ cups buttermilk or regular milk (start with 1 cup if using regular milk and add more as needed)
- ¼ cup oil for skillet frying (bacon grease, refined coconut oil, or lard are also great substitutes)
How to Make Classic Fried Cornbread Cakes
- Prepare the Batter: In a mixing bowl, pour in the self-rising cornmeal mix. Add the eggs, oil, and buttermilk (or milk). Mix everything thoroughly until you have a batter that resembles thick pancake batter.
- Heat the Skillet: Place a 10-inch skillet (or larger) over medium-high heat. Allow it to warm for about 4 minutes, then add ¼ cup of your chosen frying oil (bacon grease or lard adds extra flavor!).
- Fry the Cornbread Cakes: Once the oil is shimmering, carefully ladle about ¼ cup of batter into the skillet for each cake. Space them out so they don’t stick together.
- Cook Until Golden: Reduce heat to medium and cook each cake for about 3–4 minutes on the first side. You’ll know they’re ready to flip when the edges turn golden and bubbles form and pop on the surface. Flip and cook for another 3–4 minutes until both sides are golden brown.
- Serve and Enjoy: These are best enjoyed warm and fresh from the skillet. Serve them up as a side dish, or savor on their own!
Helpful Tips
- Oil Temperature: Ensure your skillet is fully heated before adding the oil. This helps the cakes fry evenly and develop a crispy crust.
- Consistency Check: If your batter seems too thick, add a splash more milk. If it’s too thin, sprinkle in a bit more cornmeal mix until you get the right thickness.
- Watch the Bubbles: Bubbles on the surface are a helpful sign. As soon as they start to appear and pop, it’s a cue to flip for a perfectly golden finish!
Substitutions & Variations
- Milk Alternatives: Buttermilk is preferred for a slightly tangy taste, but regular milk works in a pinch. If you’re dairy-free, unsweetened almond milk can also work.
- Oil Choices: For the batter, avocado or vegetable oil is ideal, but you can experiment with olive oil for a unique flavor.
- Add Some Heat: Try adding a pinch of cayenne pepper or a dash of hot sauce to the batter for a spicy twist.
Frequently Asked Questions
Can I use regular cornmeal instead of self-rising cornmeal mix?
Yes, but you’ll need to add 1 tablespoon of baking powder and 1 teaspoon of salt to achieve a similar texture and flavor.
What’s the best oil to use for frying?
For flavor, bacon grease or lard is fantastic. For a neutral taste, stick with vegetable or avocado oil.
Can I make these ahead of time?
While these are best fresh, you can keep them warm in a low oven (around 200°F) for up to an hour if needed.
Storage Instructions
If you have leftovers (though they’re so good, there may not be any!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat until crispy again, or in an oven at 350°F for about 5-7 minutes.
These Classic Fried Cornbread Cakes are just the thing to make your meal extra special, bringing a bit of Southern comfort to any table. Crispy, delicious, and straightforward, these cornbread cakes are anything but boring!
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Classic Fried Cornbread Cakes Recipe
- Total Time: 32 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Classic Fried Cornbread Cakes are crispy on the outside, tender on the inside, and made with only 4 ingredients. This easy, delicious side dish adds Southern comfort to any meal. Perfect for serving warm, these cornbread cakes are a versatile addition everyone will love!
Ingredients
- 2 cups self-rising cornmeal mix
- 2 eggs or 1 extra-large egg
- 2 tablespoons oil (avocado oil preferred; vegetable oil will substitute)
- 1 ¾ cups buttermilk or regular milk (start with 1 cup if using regular milk and add more as needed)
- ¼ cup oil for skillet frying (bacon grease, refined coconut oil, or lard are great substitutes)
Instructions
- In a mixing bowl, add the self-rising cornmeal mix, eggs, oil, and buttermilk. Mix until the batter is thick, similar to pancake batter.
- Heat a 10-inch skillet over medium-high heat for about 4 minutes. Add ¼ cup oil, bacon grease, or lard to the skillet.
- When the oil is shimmering, spoon ¼ cup batter for each cake into the skillet, spacing them out.
- Reduce the heat to medium and cook each side for 3–4 minutes, flipping when the edges turn golden and bubbles appear on the surface.
- Serve the cakes warm and enjoy!
Notes
- Use buttermilk for a tangier taste, or regular milk if that’s what you have on hand.
- To keep warm before serving, place in a low oven (200°F).
- These are best fresh but can be refrigerated for up to 3 days. Reheat in a skillet to keep them crispy.
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Skillet-fried
- Cuisine: American, Southern
Nutrition
- Serving Size: 2 cakes
- Calories: 286 kcal
- Sugar: 3g
- Cholesterol: 47 mg