Fried Cornbread Pancakes Recipe

Cornbread pancakes on a white plate with butter on top

4.34 from 3 votes

Discover the warmth of this homemade Fried Cornbread pancakes recipe, a Southern classic that brings a crispy twist to a beloved comfort food.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 157kcal

Author Jocelyn Delk Adams

Ingredients

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

Instructions

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.

Notes

How to store & reheat Fried Cornbread pancakes

How to store fried cornbread 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 fried cornbread: 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.

Nutrition