Classic Fried Cornbread Cakes

These 4-ingredient classic fried cornbread cakes are made from a simple cornmeal batter fried up crispy and delicious.

Course Side Dish

Cuisine American

Prep Time 7

Cook Time 25

Total Time 32

Servings people

Calories 286kcal

Author Rachel Ballard

2 cups self rising cornmeal mix
2 eggs or 1 extra large egg
2 tablespoons oil avocado is my preferred; vegetable oil will substitute
1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
1/4 cup oil for the skillet bacon grease, refined coconut oil or lard will substitute

Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. Mix well. The batter should resemble thick pancake batter.
Once the batter is made, heat a 10 inch or larger skillet over medium high heat about 4 minutes and add ¼ cup lard, flavorless oil or bacon grease.
When shimmering, add ¼ cup (or up to ⅓ cup) batter leaving space between each cake in the skillet.
Reduce heat to medium and fry on the first side until golden brown and bubbles start to appear on the surface and pop; about 3 to 4 minutes.
Flip and cook another three to four minutes. Serve warm.