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Fried Cornbread Cakes

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Post  ander217 Tue Jul 06, 2010 8:03 am

We had a garden supper last night of pinto beans (I cheated, and opened a can of them), boiled new potatoes, sliced onions, and sliced tomatoes from our garden, and roasted zucchini from our neighbor's garden. She also gave us a quart of fresh-picked tame blackberries for dessert.

I knew the only thing missing was cornbread, but it was too hot to heat up the oven so I made my Mom's old standby, fried cornbread. I think some people call them corn cakes. Here's the recipe for any of you who have never tried them.

Fried Cornbread Cakes

1 c. cornmeal
2 Tbsp. flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 tbsp. melted bacon grease or oil
1/2 c. milk (or more to thin to medium batter consistency)
Bacon grease or oil for frying

Mix cornmeal, flour, baking powder and salt in small mixing bowl.

Mix egg, milk, and fat in measuring cup or bowl and pour into cornmeal mix. Stir just until dry ingredients are moistened. Do not overbeat and do not stir mixture down each time you cook another cake.

Heat bacon grease or oil in skillet or griddle and pour or spoon in small amounts of batter to make six-inch cakes. Cook like pancakes, browning one side, then flipping over and cooking until cooked through.

Makes 4 six-inch cakes.

Recipe may be doubled, but one extra-large egg should still be enough.
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Post  Megan Tue Jul 06, 2010 6:38 pm

We are *so* eating these tonight!
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Post  Megan Tue Jul 06, 2010 9:31 pm

Very tasty. I thought these would be a lot like my favorite cornmeal pancake recipe, but they really are much more cornbready even if they do look like pancakes. Yum!
Thank you Ander, I'm keeping this one. cheers thanks


Last edited by Megan on Tue Jul 06, 2010 9:38 pm; edited 1 time in total
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Post  camprn Tue Jul 06, 2010 9:36 pm

YUMMY! I love you
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Post  chocolatepop Sat Jul 10, 2010 9:44 pm

my mom makes hot water cornbread similar to this. it is incredibly crunchy on the outside. I believe she uses cornmeal, hot water, salt, baking powder, mix, shape, fry.
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Post  ander217 Mon Jul 12, 2010 7:12 am

Thanks, Chocolatepop, I'll give your version a try next time.

Except for the baking powder, your mother's recipe sounds like what we call hoe cakes. Supposedly they could be mixed up and placed on washed and greased hoes, then fried over an open fire when people were working in the fields chopping cotton. They could carry the ingredients with them to the field since none of them would spoil in the hot sun.

(Those won't work with SFG, though, will they? We don't carry our hoes to the garden anymore.) Fried Cornbread Cakes Icon_smile

I chopped cotton a few times when I was young. Didn't miss it a bit when my dad switched to the miracle of sprayed herbicides. Now I'm back to gardening organically. Funny how sometimes we have to go backward to move forward.
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Post  chocolatepop Mon Jul 12, 2010 9:26 am

ander i called my mom and asked and she said the same thing! She said that she also made the cornbread pancakes, but i guess she calls them cornbread paddies. she uses her normal cornbread recipe and then fries it. it looks similar so im gonna try your recipe this week. we usually eat it with beef stew or cabbage, some times chili or fish
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Post  camprn Mon Jul 12, 2010 9:35 am

y'all are making me hungry! Fried Cornbread Cakes Smiley-vault-character-015
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Post  Megan Mon Jul 12, 2010 7:51 pm

The cornbread pancake recipe I use is straight off the Indian Head cornmeal package....though if I have some fresh (or frozen) corn kernels, scallions, cumin, or fresh cracked black pepper handy, they sometimes sneak into the mix.
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Post  dixie Tue Jul 13, 2010 12:26 pm

pinto beans (I cheated, and opened a can of them), boiled new potatoes, sliced onions, and sliced tomatoes from our garden,

You can't get much better than good ol' country cookin'. DH has a gluten allergy & we use cornmeal in a lot of things, never thought about doing this. He will love it.
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Post  ander217 Tue Jul 13, 2010 5:00 pm

Dixie, I think you can completely omit the flour in this recipe with no problem at all. I think it helps make the cakes a bit lighter, but it's not necessary.
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Post  carolyn.g.sullivan Thu Mar 29, 2012 4:15 pm

cornbread... funny how it varies with regions. i grew up in west georgia where we had buttermilk cornbread made with self rising meal.
i moved to southeast alabama in 1973. here they make unleavened cornbread- an oven cake of just plain meal and water in an oiled skillet. the other is extra fine plain meal mixed with ice water and a little salt the fried crisp in a cast iron skillet. its what dreams are made of!~ there is no "bad" cornbread bounce
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Post  llama momma Thu Mar 29, 2012 4:50 pm

Saved and put into word document- Thanks!
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Post  AvaDGardner Thu Mar 29, 2012 4:58 pm

carolyn.g.sullivan wrote:cornbread... funny how it varies with regions. i grew up in west georgia where we had buttermilk cornbread made with self rising meal.
i moved to southeast alabama in 1973. here they make unleavened cornbread- an oven cake of just plain meal and water in an oiled skillet. the other is extra fine plain meal mixed with ice water and a little salt the fried crisp in a cast iron skillet. its what dreams are made of!~ there is no "bad" cornbread bounce
LOL...I know there are dialects in the south, but not versions of corn bread! The difference I'm most accustomed to is "North" vs "South." The Southern recipes uses just cornmeal and the Yanks add flour and sugar. Their's is more like cake.

Buttermilk adds to the levening (and great flavor).
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Post  minervalong Thu Mar 29, 2012 6:11 pm

Oh my goodness, adding sugar to cornbread is like adding it to grits == blasphemy!

If you don't want to diddle with hoecakes or want something a bit thicker for juice holding, mix your favorite cornbread recipe, pour into a hot, smallish, 8 or 9 inch skillet, to a depth of an inch and half or so, put a lid on. cook over medium heat (not as hot as for pancakes) until the underside is done, flip the whole thing. a nice wide spatula is handy for this kind of cornbread making.
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Post  camprn Thu Mar 29, 2012 6:11 pm

Oooooh and then there's polenta. YUM!

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Post  walshevak Fri Mar 30, 2012 10:52 am

Thought I would gag the first time I served grits to my "from Ireland" sister-in-law. She put strawberry jam on top.

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Post  Luke Allen Sun Apr 29, 2012 3:20 pm

This my first attempt at posting so if I "screw up" please forgive. I grew up in the
south and cornbread was what we call everyday food. The recipe that I us is
one that my Grandmother used. It came to her from her Grandmother. I am old
so you get the idea. True southern cornbread is always made with white cornmeal.
The reason is 2 fold. First when this bread was first made they had no wheat flour
so they used the next available grain. At that time white corn was for folks and yellow corn was for kriters. So always use white. The other reason is if you use
yellow meal you have to add a binding agent or it will crumbles badly. White is much finer and it needs no binding agent. We cooked it (fried or baked) in an
iron skillet. Most recipes don't say white or yellow. They should. They are very different.
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Post  AvaDGardner Wed May 02, 2012 12:01 am

Hey Luke!

Fried Cornbread Cakes 396615

I didn't know that about corn meal. I just used whatever was in the pantry! Grits were always white...maybe that's why. I just assumed it was bleached from yellow!

Fried Cornbread Cakes 889526
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Post  Bluphrog Wed May 02, 2012 11:48 am

Thanks for the recipe. I love cornbread (Yankee that I am, I like it sweet or plain), but can't make a full recipe or it will go stale. Married to a Texan, born & raised, who doesn't like cornbread. Can you believe it? This looks easy enough to halve and make 2 smaller cakes.

And I would like to say that I am one of those who put milk and sugar on my grits (also a dash of cinnamon). To me, it's a cereal (like cream of wheat) and that's how cereal is eaten. Your Irish SIL probably looked at it the same way. And since I am half Japanese, I will tell you that putting butter on rice is just wrong. I cringe every time I see someone doing that.

It's all in the way we are raised, isn't it?
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Post  Luke Allen Thu May 03, 2012 8:32 am

This is the formula I grew up with. This is about 200 years old.

1 cup white cornmeal

1 cup buttermilk

1 large egg (2 if small)

1 tsp salt

1 tsp baking soda

1 Tbs bacon grease

Make batter out of the first 5 things on list. Heat iron skillet and then add grease.

Pour batter into skillet and bake at 400 degrees for 20 minutes. Good served with

red beans on top.


Last edited by Luke Allen on Thu May 03, 2012 8:33 am; edited 1 time in total (Reason for editing : spelling)
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Post  jillintx Thu May 03, 2012 10:17 am

Thank you for sharing this recipe Luke! It's wonderful to have time-tested recipes. I rarely make cornbread in the summer, mostly because I don't like to heat up the oven (and whole kitchen) just for cornbread. I never realized that it could be cooked in a skillet (yes I'm a yankee transplant). My very southern husband was thrilled last night when he saw cornbread in the skillet! By the way, I grew up putting butter and pancake syrup on my cornbread! Boy did THAT cause a stir at my in-laws the first time...
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Post  Luke Allen Fri May 04, 2012 8:31 am

When I was growing up you were sent to the woodshed for syrup on cornbread.

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Post  jillintx Fri May 04, 2012 9:21 am

Fried Cornbread Cakes 889526 I understand...I got a very strange look. (Unfortunately that wasn't the only time they froze in place and were speechless because of something I did.)
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Post  givvmistamps Fri May 04, 2012 2:11 pm

Fried Cornbread Cakes 641297 I, too, am a transplant to the South (I grew up in WA State). When I first moved to the South at the tender age of 19, my family and friends had a grand ol' time introducing me to Southern cooking! They fixed me okra, black eyed peas, collard greens, hush puppies...oh, loads of stuff I had never heard of before. Then they took me to a 🐷 "pig pickin'!" Fried Cornbread Cakes 262465 <~~~ That was them watching me examine the pig on the grill. I discovered that they cook ALL the pig parts, tongue, viscera, reproductive parts...EVERYTHING!!! Fried Cornbread Cakes 601593 When I came across that last one, affraid that's when they really started rolling. Fried Cornbread Cakes 889526I never could bring myself to ask if anyone actually ate that. Fried Cornbread Cakes 615992

Back to the topic, cornbread where I grew up was always yellow, and we always buttered it heavily. It was usually made in a 9"x9" cake pan and served with fish and green beans, or we made it in a muffin tin and ate it with eggs and bacon for breakfast.
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