Skillet fried cornbread cakes are small cornmeal pancakes with crunchy golden edges and a soft, steamy center, and they take only about twenty five minutes from bowl to plate.
The batter uses just cornmeal, self rising flour, buttermilk, and an egg, so you can stir it together while the oil heats. Drop spoonfuls into the pan and you have a warm side for chili, greens, or fried chicken.
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Why This Skillet Fried Cornbread Cakes Recipe Works
Frying in shallow oil gives each cake a crisp, lacy edge that baked cornbread cannot match, while the middle stays tender and slightly sweet from the cornmeal.
Self rising flour already contains leavening and salt, so there is nothing extra to measure. The batter mixes in one bowl in about a minute.
Buttermilk adds gentle tang and keeps the interior moist. The cakes cook in minutes, which makes this one of the fastest breads you can serve with dinner.
Ingredients for Skillet Fried Cornbread Cakes
- You need two thirds of a cup of cornmeal, one third of a cup of self rising flour, half a cup of buttermilk, one large egg, and about half a cup of oil for shallow frying. Low fat buttermilk works fine.
- The batter should be thick but spoonable, like a loose pancake batter. If it feels stiff, add one tablespoon more buttermilk at a time.
Cornmeal. It supplies the sweet corn flavor and the crunch that defines a good fried cornbread.
Self rising flour. It adds lift and salt in one ingredient, so the cakes puff slightly as they fry.
Buttermilk. Its tang and moisture balance the cornmeal and keep the centers soft.
Egg. It binds the batter so the cakes hold together when you flip them.
Oil. A shallow layer of hot oil browns the edges quickly without soaking the cakes.
How to Make Skillet Fried Cornbread Cakes
1. Mix the batter. Stir the cornmeal, flour, buttermilk, and egg in a bowl until combined into a thick, sticky batter, then let it rest for five minutes.
2. Heat the oil. Pour the oil into a heavy skillet and heat over medium high heat until a drop of batter sizzles right away.
3. Drop the batter. Spoon about three tablespoons of batter per cake into the oil and flatten each slightly, leaving room between cakes.
4. Fry until golden. Cook for about two minutes per side until deep golden and crisp, flipping carefully.
5. Drain and serve. Move the cakes to a paper towel lined plate to drain, and serve them warm.
How to Serve Skillet Fried Cornbread Cakes
Serve the cakes warm with butter or a drizzle of honey, or use them to scoop up a bowl of beef chili and a pot of beef stew. They also pair nicely with bacon green beans and a creamy slaw for a Southern style supper.
How to Store and Reheat Skillet Fried Cornbread Cakes
Cool the cakes and refrigerate them in an airtight container for two to three days. Reheat in a dry skillet or a 350 F oven for a few minutes to bring back the crisp edges, since a microwave makes them soft. Freeze cooked cakes for up to two months and reheat from frozen.
Tips and Variations for Skillet Fried Cornbread Cakes
Flag the allergens. This recipe contains wheat, egg, and milk, so check the labels on the flour and buttermilk.
Do not taste raw. Do not taste the batter because it contains raw egg and raw flour.
Watch the oil. Keep the oil near 350 F, never leave the skillet unattended, and never add water to hot oil.
Rest the batter. A five minute rest lets the cornmeal soften so the cakes are less gritty.
Fry in small batches. Crowding the pan drops the oil temperature and makes the cakes greasy.
Season to taste. Stir in a pinch of sugar for sweeter cakes or chopped jalapenos for heat.
Flip once. Turn the cakes only when the edges look set, so they do not break apart.
Check trusted guidance. See the Texas AgriLife Extension food safety guide for kitchen safety.
Frequently Asked Questions About Skillet Fried Cornbread Cakes
What Are Skillet Fried Cornbread Cakes?
They are small cornmeal pancakes fried in shallow oil until the outside turns crisp and the inside stays soft.
Can I Make Skillet Fried Cornbread Cakes Without Self Rising Flour?
Yes, use all purpose flour with half a teaspoon of baking powder and a pinch of salt in place of the self rising flour.
How Do You Keep Skillet Fried Cornbread Cakes From Falling Apart?
Use a thick batter, hot oil, and flip each cake only once after the edges set.
Can I use regular milk?
Yes, but add a teaspoon of lemon juice and wait five minutes to mimic buttermilk.
Which oil is right for frying?
Use a neutral oil such as vegetable or canola, which handles the heat without adding flavor.
Skillet Fried Cornbread Cakes
Equipment
- Heavy skillet
- Mixing bowl
- Spatula
- Paper towels
Ingredients
Main Ingredients
- ⅔ cup cornmeal
- ⅓ cup self rising flour
- ½ cup buttermilk low fat is fine
- 1 large egg
- ½ cup vegetable oil for shallow frying
Instructions
Cooking
- Mix. Stir the cornmeal, flour, buttermilk, and egg into a thick batter and rest 5 minutes.
- Heat. Warm the oil in a heavy skillet over medium high heat.
- Fry. Drop 3 tablespoons of batter per cake and fry 2 minutes per side.
- Drain. Move the cakes to paper towels and serve warm.
