Southern Fried Cornbread Patties

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Make sure everything is evenly combined before adding the liquid for the best texture.
2. Add buttermilk: Pour in the buttermilk and stir just until a thick batter forms. The batter should be scoopable, not runny. If it feels too thick, add a splash more buttermilk. If too thin, sprinkle in a little more cornmeal or flour.
3. Heat the oil: In a heavy skillet (cast iron preferred), heat a thin layer of oil or bacon drippings over medium heat. The oil should shimmer but not smoke—about 350°F (175°C) if using a thermometer.
4. Scoop and fry: Drop spoonfuls of batter into the hot skillet, flattening slightly with the back of the spoon to form small patties. Do not overcrowd the pan. Fry for 2–3 minutes on each side until golden brown and crispy around the edges.
5. Drain and serve: Remove the cornbread patties and let drain on a paper towel-lined plate. Serve warm as a side or snack, with butter, honey, or your favourite dipping sauce.

Tips & Variations