Fried Cornbread — Southern Cornmeal Johnnycakes
A beloved Southern classic — crisp on the outside, tender inside. Perfect for breakfast, as a side, or with a drizzle of honey.
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (65 g) all-purpose flour
- 2 tbsp granulated sugar (optional — adds light sweetness)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1 cup (240 ml) buttermilk (or milk + 1 tbsp vinegar)
- 2 tbsp melted butter or neutral oil (plus more for frying)
- Vegetable oil or bacon fat for frying
Directions
- Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- Whisk egg, buttermilk and melted butter in another bowl, then add to dry ingredients and stir until just combined. Batter should be thick but spoonable.
- Heat a cast-iron skillet or nonstick pan over medium and add 1–2 tbsp oil or bacon fat. When hot and shimmering, drop spoonfuls of batter into the pan (or pour 1/4 cup for larger cakes).
- Cook until the bottoms are golden and edges set (about 2–3 minutes). Flip and cook 1–2 minutes more until golden and cooked through.
- Keep finished johnnycakes warm in a low oven while you cook the rest. Serve hot with butter, honey, syrup, or as a savory side.
💡 Tip: For extra flavor cook in a bit of bacon fat. To make them fluffier, let the batter rest 10 minutes before cooking so the cornmeal hydrates.
Serving ideas: Top with butter and honey for breakfast, or serve alongside braised beans and greens for an authentic Southern plate.
