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
Scale
- 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