Don’t Lose This Recipe! This is a cherished Southern staple. These golden, crispy-on-the-outside, soft-on-the-inside cakes are incredibly simple and delicious served with beans, soups, stews, or just a pat of butter and a drizzle of honey.
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Yields: About 10-12 cakes
Ingredients
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ¼ cup very hot water or hot milk (key for texture!)
- ¼ cup vegetable oil, lard, or bacon grease (for frying)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together the buttermilk and egg.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. It will be thick.
- Add Hot Water: Carefully stir in the ¼ cup of very hot water. This step is crucial—it hydrates the cornmeal and makes the batter smoother and more pliable. The batter should be thick but pourable.
- Heat the Oil: Heat about ¼ inch of oil, lard, or bacon grease in a heavy-bottomed skillet (like cast iron) over medium heat until it shimmers. To test if it’s ready, flick a tiny drop of water into the oil—if it sizzles, it’s hot enough.
- Fry the Cakes: Carefully drop the batter by heaping tablespoons into the hot oil. Use the back of the spoon to gently flatten them into small cakes, about ½-inch thick.
- Fry to Golden Brown: Fry for 2-4 minutes per side, until deeply golden brown and crispy on both sides.
- Drain and Serve: Remove the cakes from the skillet and drain on a wire rack set over a paper towel-lined plate (this keeps them crispy). Serve immediately while hot!
Chef’s Notes & Tips
- Why Hot Water? Adding hot water or milk to the cornmeal mixture (a process called “scalding”) helps soften the coarse cornmeal, resulting in a more tender interior rather than a gritty one.
- Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then filling the rest with milk. Let it sit for 5 minutes before using.
- The Right Grease: Bacon grease will give these an incredible, authentic Southern flavor that is highly recommended.
- Don’t Crowd the Pan: Fry in batches to avoid lowering the oil temperature, which will make the cakes greasy.
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Serving Suggestions:
- Savory: Perfect with a big pot of pinto beans, greens, chili, or fried fish.
- Sweet: delicious with butter and honey, maple syrup, or apple butter.
Enjoy this perfect, crispy, and comforting piece of culinary tradition!
