• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Buy This Cook That
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Sides

    Cornbread Recipe #9 - Fried Cornbread Cakes

    Updated Jul 31, 2018

    479 shares
    Jump to Recipe Print Recipe

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time. Like these savory fried cornbread cakes. Don't get me wrong, the general guidelines are the same. Meal, some flour, egg, oil of some sort, liquid, etc. But that's where the fun begins. This is Cornbread #9. It has hot sauce in it. (Don't freak out on me.)

    I love these delicious spicy fried cornbread cakes.

    Cornbread Recipe #9 - Fried Cornbread Cakes

    If I ever really really want something and am trying to sweet talk my husband into it, all it takes is some fried cornbread. He's pretty much a softie when it comes to cornbread. Or anything cooked in a cast iron skillet, for that matter.

    Anytime he comes home and sees me get the corn meal out, he's "Are you making cornbread?" and his eyes light up.

     

    [clickToTweet tweet="This is Cornbread #9. It has hot sauce in it. (Don't freak out on me.)" quote="This is Cornbread #9. It has hot sauce in it. (Don't freak out on me.)" theme="style3"]

     

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time.

    Problem is, I don't make cornbread from the same recipe, and I have a habit of cornbread experimentation. (See Cornbread #23.)

     

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time.

     

     

     

    I love this bowl. It is one of my super favorite bowls of all time, ever, it was my Cheddar Tomato CornbreadGranny's.

    Don't act like you don't have a favorite bowl. Well, maybe you don't? I do. One day when I am all grown up, I will have a room full of vintage bowls.

    My husband is thinking "Isn't that our kitchen?" But I want another room full of them.

    When he saw me shake the hot sauce in this cornbread recipe, he shook his head. But he didn't say anything. He knows better.

     

     

     

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time.

     

    Why did I add Frank's Red Hot to our cornbread recipe? I wasn't really looking for heat, but I wanted an extra zing of flavor. The vinegary, peppery sauce was just the thing. I added it to the milk and egg mixture.

    The hot sauce gave the cornbread batter just a little tint, a pinkish-orange. But it cooked out into a yellow. (Next time, I may really sauce them up and try to make them orange, just for fun.)

     

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time.

     

    Lumps and bubbles are a good thing in cornbread. Just let the baking soda and salt do their thing.

    The frying part can be a little tricky. You really need to get to know your cast iron skillet. Give her a name. Mine is Lucille. Then you have to get to know your stove. (Mine's name is Marcus.)

     

    Fried Cornbread Cakes in a cast iron skillet

     

    Since cast iron holds heat so well, you might have to lower your temperature after a batch or two. For me, the trick is to get the oil nice and hot before starting. I wait until the oil shimmers, and if you drop a little drop of water into it, it sputters and pops.

    If you get the oil too hot, naturally the fried cornbread cakes will burn. A little brown on these is actually awesome, great flavor. But too much, that's just not tasty. If the oil isn't hot enough, they will still cook, but they will absorb way too much oil. This will make them heavy and rather unappetizing and greasy.

     

    We HEART cornbread.Part of me wishes I had a standard cornbread recipe, but the real part of me loves the fact that we make it differently every time.

     

    There is no secret to getting it just right, it takes practice. And practicing cornbread is a tasty thing to do.

    These savory and slightly sweet fried cornbread cakes are so simple and delicious. Serve with your favorite home-cooked meal, soup, or our Black-eyed Pea Chili.

     

    I love these delicious spicy fried cornbread cakes.

    Cornbread Recipe #9 - Fried Cornbread Cakes

    A country classic fried cornbread recipe with a spicy addition.
    5 from 5 votes
    Print Recipe Email Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 24
    Calories 80 kcal

    Ingredients
      

    • 2 cups self-rising cornmeal
    • ½ cup all purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 3 TB sugar
    • ½ stick butter melted
    • 1 ½ cups milk
    • 2 eggs
    • 3 TB Frank's hot sauce
    • Vegetable oil for cooking divided

    Instructions
     

    • Combine all ingredients. Let it sit for 10 minutes.
    • Heat a cast iron skillet over medium high. Add approximately 2 TB of the oil and when the oil starts to shimmer and a water droplet will sputter and pop in it, carefully pour the cornbread batter in ¼ cup sized cakes.
    • When the top bubbles and the bottom is browned (about 2-3 minutes), flip the corn cake. Cook for about 1-2 minutes until browned.
    • Repeat until all batter is cooked. Makes about 16-24 cornbread cakes depending on the size you make them.
    • You will need to keep a close eye on your pan and oil temperature. If it gets too hot, the outside will burn before the insides are done. If it is too low, the corn cakes will absorb too much oil and be greasy. Medium to medium high is our suggested temperature range.
    • Drain on newspaper or brown paper bags. Serve warm. Excellent with chili, beans, black-eyed peas, or with butter.

    Nutrition

    Serving: 1gCalories: 80kcalCarbohydrates: 13gProtein: 2gFat: 1gCholesterol: 15mgSodium: 118mgPotassium: 81mgFiber: 1gSugar: 2gVitamin A: 45IUCalcium: 25mgIron: 0.6mg
    Tried this recipe?Let us know how it was!
    « Pineapple Pepper Rice
    Hawaiian Grilled Pork Kabobs »

    SUBSCRIBE

    for weekly recipes.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    How to Save Money on Food

    31 Ways to Save Money on Food

    Free Meal Plans

    Grilling Ideas

    A white wooden table with a platter of steak, rice, beans, salsa, and more

    Mesquite Grilled Steaks + Tomatillo Salsa Verde

    One of the most popular recipes on our blog, and one of my personal favorites: Bacon Wrapped Grilled Cabbage.

    How to Make Bacon Wrapped Grilled Cabbage

    Grilled Bangers & Mash

    Grilled Bangers and Mash

    Summer Grilling Tips + Ideas

    Get our Best Tips + Ideas for Summer

    More Grilling Recipes →

    Sandwiches + Sliders

    Ham Reuben

    How to Make a Killer Ham Reuben Sandwich with Russian Horseradish Sauce

    layered deli style sandwiches

    Italian Sliders

    A sesame seed bun with sloppy joe mix

    Yummy Homemade Sloppy Joes

    Gosh Almighty Pimento Cheese BLT's | Ole Miss Tailgate Savory pimento cheese on toasted bread, topped with fresh lettuce, sliced red tomato, and crisp bacon. Talk about a game winning recipe!

    Gosh Almighty Pimento Cheese BLT's | Ole Miss Tailgate

    More Sammie Ideas →

    Footer

    Footer

    ↑ back to top

    About

    • Privacy + Disclosure

    Free Meal Plans

    • Sign Up! for Free Meal Plans

    Contact

    • Contact

    Copyright © 2022 Buy This Cook That