Pan Fried Cornbread

Classic Southern fried cornbread, also known as hoe cakes or patties, is a popular dish that involves pan-frying cornbread batter until it’s crispy on the outside and tender on the inside. Made similar to our Fried Biscuits, you can make homemade or with Jiffy.

Also known as cornbread pancakes, a stack of these are a delightful twist on traditional white flour ones, incorporating the savory, slightly sweet flavors of corn into a breakfast favorite. Why would you alter this morning favorite? Well, unfortunately, a pancake stack with all purpose flour doesn’t have a lot of fiber and nutrients in it….so we fixed that. 😉

These are essentially called Hoe cakes (yet another name). Depending on where you live you may hear one or the other. In this case I did use corn flour so the outcome was less gritty and fluffier. You could make this sweeter with our Sweet Potato Cornbread, but with a bit less liquid to get the consistency you need.

Jiffy Fried Cornbread

You could make Johnny cakes with a box of Jiffy too if you wanted to. For that method just add the contents of the bag inside with the ingredients listed BUT add the milk slowly. You will likely not add it all. You do want it thicker like a pancake batter that will hold up when poured into the oil. Definitely one of our favorite Jiffy Corn Muffin Mix Recipes.

This Old Fashioned dish has been around for ages. People are surprised at how much they like these and Cauliflower Pancakes which is another tweak on an old time favorite. With a bit of crisp on the edges, that texture just brings it to a whole new level + adds an element of fun into your dinner table.

Ingredient Notes

The yellow corn flour is higher in fiber compared to all-purpose and is also a good source of certain vitamins and minerals, such as thiamin (Vitamin B1), niacin (Vitamin B3), and magnesium. The white version on the other hand, has slightly more protein and less dietary fiber.

You will want some warm water or liquid of choice to soak into the grains and soften them before you fry in your pan. You will also add some milk or buttermilk to make richer. If you needed a dairy free alternative I would suggest cashew milk as it is the richest, thickest and creamiest.

Your egg should be added at room temperature and whisked before adding into the batter as well as a pinch sugar to make them a bit sweet

4-6 tbsp vegetable oil, bacon grease or butter could be used to fry up your cornmeal mixture in a pan or cast iron skillet to a golden brown on both sides. When we make Hot Water Cornbread I like them a bit thicker with a meal or thinner to stack with a pat of butter on top

Can you make fried cornbread with cornmeal?

Corn flour and cornmeal are both corn-based products, but they differ in terms of texture, consistency, and how they are processed. Corn flour is a fine, powdery substance similar to wheat flour. It has a smooth consistency and primarily used for baking and as a thickening agent in recipes. Cornmeal is typically used to make cornbread, muffins, pancakes, and breading for fried foods like fish or chicken.

Deep Fried Option

You could fill your pan half way or so to get more of a submerged and really crunchy all the way around if you wanted. If you choose this the texture will become more like our Jiffy hushpuppies which are great too but you do need significantly more oil so in the end it will cost more this way.

Tips for Success

In a bowl mix dry ingredients and then add warm water and stir. Let this sit while oil heats up so it can soak up and tenderize. Add milk and egg into the batter and mix. Adjust liquid if you want it thinner, should be a thick pancake batter consistency.

How hot should oil be to fry hoe cakes?

Heat until hot until it reaches 350-375 degrees F. Use a measuring cup to scoop up 1/4 of a cup of batter and pour in and allow to brown for about 2 minutes on each side. Remove and set on a few paper towels to absorb the excess oil,enjoy topped with maple syrup or honey.

Just like traditional pancakes, cornmeal hoe cakes are wonderful with a pat of butter and a drizzle of maple syrup. The sweet and savory combination is classic and delicious but there are lots of other options….

What do you serve with these?

Honey is another great sweetener, or agave works too on top. Its natural sweetness pairs well with the cornmeal flavor. Serve with a homemade fruit compote made from fresh or frozen fruits. Simmer the fruits with a bit of sugar and water until they become soft and syrupy. Common choices include berries, peaches, or apples.

1. Dust with powdered sugar for a simple and sweet topping. It adds a touch of sweetness without being overly heavy.
2. Top with a dollop of freshly whipped cream for an indulgent treat. Add some berries or a drizzle of chocolate sauce for extra flavor.
3. Spread creamy or crunchy peanut butter on top for a protein-rich topping. You can also add sliced bananas or a drizzle of honey for a twist on the classic peanut butter and banana combo.
4. For a savory breakfast, serve cakes with crispy bacon and a fried or scrambled egg on top, or inside like a sandwich. It’s a hearty and satisfying option.

If you are serving these as a savory side dish with slow cooker collard greens then just go with that, maybe just some butter on the side if people want some. For sweeter ideas;

Served with Gravy

Make a creamy sausage gravy and pour it over your hoe cakes for a Southern-style breakfast. The rich, sauce pairs wonderfully with the cakes. If you don’t finish it all you should totally save and use again later. We have a lot of Leftover Cornbread Recipes you can make with it, crumbled or left whole.