I love these delicious spicy fried cornbread cakes.
5 from 3 votes

Cornbread Recipe #9 - Fried Cornbread Cakes

A country classic fried cornbread recipe with a spicy addition.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 80 kcal
Author Buy This Cook That

Buy This

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

Cook That

  1. Combine all ingredients. Let it sit for 10 minutes.
  2. 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 1/4 cup sized cakes.
  3. 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.
  4. Repeat until all batter is cooked. Makes about 16-24 cornbread cakes depending on the size you make them.
  5. 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.
  6. Drain on newspaper or brown paper bags. Serve warm. Excellent with chili, beans, black-eyed peas, or with butter.
Nutrition Facts
Cornbread Recipe #9 - Fried Cornbread Cakes
Amount Per Serving (1 g)
Calories 80 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 15mg5%
Sodium 118mg5%
Potassium 81mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 45IU1%
Calcium 25mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.