Discover the warmth of this homemade Cornbread Pancakes Recipe, a Southern classic that brings a crispy twist to a beloved comfort food. In just 25 minutes, you can transform simple ingredients into delicious golden bites that are perfect as a side dish or a standalone treat.
Why you’ll love this fried cornbread pancakes recipe:
- Quick and easy to prepare – With a prep time of just 5 minutes, this recipe is perfect for busy days or when you need a quick side dish.
- Perfectly crispy and flavorful – Each piece is perfectly golden and crispy.
- A versatile side that paries well with many dishes – Adapt the recipe to suit your taste, whether you prefer it plain or jazzed up with a bit of spice or crunch.
- A Southern classic that everyone will enjoy – A favorite to both adults and kiddos alike, you’ll need to make extra!
- Cornmeal: The base of the cornbread provides a nice texture and corn flavor.
- Self-rising flour: Helps the cornbread to rise and adds lightness.
- Baking powder: A leavening agent to make the cornbread fluffy and tender.
- Kosher salt: Adding salt enhances the overall flavor.
- Sugar: Brings a hint of sweetness.
- Buttermilk: Contributes to the tenderness and adds a slight tanginess to fried cornbread.
- Egg: An egg is used to bind the ingredients together.
- Vegetable oil: Used just for frying, giving the cornbread a golden crispy exterior.
How To Make Cornbread Pancakes
- In a large bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar and mix evenly with a fork.
- In a measuring cup, add buttermilk and egg and mix to combine. Pour wet mixture into bowl of the dry ingredients and mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
- Add first ¼ cup vegetable oil to 10-inch skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch. Cook until golden brown, about 2-3 minutes, then flip carefully and cook an additional 2-3 minutes on the other side.
- Remove from oil and drain on a paper towel-lined plate, while cooking remaining cornbread. About halfway through the batches, you will need to add the remaining ¼ cup to the skillet to continue cooking.
- Once all cooked, serve immediately as an appetizer or side.
Tips for making the best Fried Cornbread recipe
Follow these tips to make sure your fried cornbread turns out perfectly crispy on the outside and soft on the inside every time.
- Oil Temperature: Ensure the oil is at the right temperature for frying, 350F is optimal for frying. Using a candy thermometer for this is ideal as it can sit inside of the pan the entire time. Oil that’s too hot will cause the outside to burn before the inside cooks. Oil that’s too cool will cause the cornbread mixture to absorb too much oil.
- Don’t Overcrowd: Cook in batches to avoid overcrowding the skillet. This ensures each piece cooks and crisps evenly.
- Batter Consistency: The batter should be thick enough to hold together in the oil. It it’s too runny, add a bit more cornmeal.
- Resting The Batter: Let the batter sit for about 5 minutes before frying. This allows the cornmeal to absorb the liquids and results in a tender texture.
- Test Fry: Before committing to frying an entire batch, test with a small piece of cornbread batter. It should sizzle and float to the top.
How to Serve
Fried Cornbread pancakes is incredibly versatile and pairs wonderfully with so many tasty dishes.
- Southern classics: Enhance the Southern theme by pairing them with dishes like collard greens or smothered pork chops.
- Hearty Stews: Serve alongside a rich and hearty Brazilian Fish Stew, Brunswick stew or a creamy oyster stew.
- Barbecue: Complement the cornbread pancakes with BBQ ribs or pulled pork for a classic barbecue experience.
- Chili: It is perfect for scooping up a thick Chicken Chili or Southern Chili.
- Soups: Pair with a light vegetable soup, ham and bean soup, or this Jamaican chicken feet soup.
How to store & reheat Cornbread pancakes
How to store in the fridge: Place the cooled fried cornbread in an airtight container or wrap it tightly with plastic wrap. It will stay fresh for up to a week.
Freezing cornbread pancakes: For longer storage, wrap each piece individually in plastic wrap and then place them in a freezer safe bag or container. They can be frozen for up to 2 months. Thaw in the fridge before reheating.
Reheating: To maintain the crispy texture, reheat in a toaster oven or in a skillet over medium heat. If using a microwave, the fried cornbread will be softer but still tasty.
More Perfect Cornbread Recipes To Enjoy!
- Sweet Potato Cornbread
- Jiffy Jalapeno Cheddar Cornbread
- Pumpkin Cornbread
- Cornbread With Creamed Corn
- Honey Cornbread
- Cornbread Casserole
Fried Cornbread Pancakes Recipe
- 1 1/2 cup cornmeal
- 1/2 cup self-rising flour
- 1 1/2 tsp baking powder
- 1 1/4 tsp kosher salt
- 2 1/2 tsp granulated sugar
- 1 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil divided
- In a sizable mixing bowl, blend cornmeal, self-rising flour, baking powder, salt, and sugar uniformly using a fork.
- Combine buttermilk and egg in a measuring cup, stirring them together. Integrate this liquid mixture into the dry ingredients bowl until no dry spots remain, forming a dough-like consistency.
- Heat the initial ¼ cup of vegetable oil in a 10-inch skillet over medium heat. Scoop a generous tablespoon of the dough into the hot oil, frying three or four at a time. Fry each side until golden brown, roughly 2-3 minutes per side.
- After frying, transfer to a plate lined with paper towels to drain, continuing to cook the rest of the cornbread. Midway through, add the remaining ¼ cup of oil to the skillet for ongoing frying.
- Serve the cooked cornbread promptly, either as a starter or a side dish.