Some recipes never leave the family table, and these Old-Fashioned Southern Cornmeal Cakes are one of them.
My daddy grew up eating these crispy golden cornmeal cakes every Sunday morning before church. His mother made them in a cast-iron skillet with simple pantry ingredients, and the smell alone could wake everyone in the house.
Today, I carry on the tradition. Every Sunday morning, I fry up a fresh batch, and they disappear almost as fast as I can make them. They're crispy around the edges, soft and tender inside, and absolutely perfect with butter, honey, maple syrup, or even a little homemade jam.
Whenever I bring these to church breakfasts or family gatherings, someone always asks:
"Can I have the recipe?"
The best part? They're inexpensive, incredibly easy to make, and require ingredients you probably already have in your kitchen.
Why You'll Love These Southern Cornmeal Cakes
Crispy golden edges
Soft, fluffy center
Made with pantry staples
Ready in under 30 minutes
Perfect for breakfast or brunch
Delicious sweet or savory
Budget-friendly recipe
Family favorite for generations
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon granulated sugar (optional)
½ teaspoon salt
1 large egg
1 cup buttermilk (or whole milk)
2 tablespoons melted butter
Vegetable oil or bacon grease for frying
Optional Add-Ins
For extra flavor, try adding:
½ cup shredded cheddar cheese
2 tablespoons chopped green onions
Crumbled cooked bacon
Fresh cracked black pepper
Jalapeños
Honey
Equipment You'll Need
Large mixing bowl
Measuring cups
Whisk
Cast-iron skillet (recommended)
Spatula
Paper towels
Step 1 – Mix the Dry Ingredients
In a large bowl combine:
Cornmeal
Flour
Baking powder
Sugar
Salt
Whisk everything together until evenly combined.
Step 2 – Mix the Wet Ingredients
In another bowl whisk together:
Egg
Buttermilk
Melted butter
Mix until smooth.
Step 3 – Make the Batter
Slowly pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Do not overmix.
The batter should be thick enough to scoop but still spread slightly in the skillet.
If it's too thick, add a splash of milk.
If too thin, add another tablespoon of cornmeal.
Let the batter rest for 5–10 minutes.
This helps the cornmeal absorb moisture and creates a better texture.
Step 4 – Heat the Skillet
Heat a cast-iron skillet over medium heat.
Add enough vegetable oil (or bacon grease) to lightly coat the bottom.
The oil is ready when a tiny drop of batter sizzles immediately.
Step 5 – Fry the Cornmeal Cakes
Drop about ¼ cup batter into the skillet for each cake.
Leave space between each cake.
Cook for 3–4 minutes until the bottom becomes deep golden brown.
Flip carefully.
Cook another 2–3 minutes until both sides are beautifully crisp.
The center should be fully cooked.
Transfer to paper towels.
Repeat with remaining batter.
Step 6 – Serve Hot
Serve immediately while they're still warm.
Top with:
Butter
Honey
Maple syrup
Strawberry preserves
Blackberry jam
Apple butter
For a savory breakfast, pair them with:
Fried eggs
Country sausage
Crispy bacon
Ham
Sausage gravy
Pro Tips
Use Buttermilk
Buttermilk creates incredibly tender cakes with a slight tang.
Cast Iron Makes a Difference
A cast-iron skillet creates the crispiest edges and even browning.
Don't Flip Too Early
Wait until bubbles appear on top and the edges begin to set.
Medium Heat is Best
Cooking too fast burns the outside before the inside finishes.
Variations
Southern Cheese Cornmeal Cakes
Mix in:
1 cup shredded cheddar
Perfect alongside chili or soup.
Bacon Cornmeal Cakes
Add:
½ cup cooked crumbled bacon
Serve with eggs.
Sweet Honey Corn Cakes
Increase sugar to:
2 tablespoons
Serve with butter and warm honey.
Jalapeño Corn Cakes
Add:
1 chopped jalapeño
Pepper Jack cheese
Perfect for brunch.
Storage
Store leftovers in an airtight container for up to 3 days.
Reheating
Skillet:
Cook over medium heat for 2 minutes per side.
Air Fryer:
350°F for 3–4 minutes.
Oven:
350°F for 8 minutes.
Freezing
Allow cakes to cool completely.
Freeze in a zip-top freezer bag for up to 3 months.
Reheat directly from frozen.
Frequently Asked Questions
Can I use self-rising cornmeal?
Yes.
If using self-rising cornmeal, reduce or omit the baking powder and salt according to the package instructions.
Can I make them without buttermilk?
Absolutely.
Mix:
1 cup milk
1 tablespoon lemon juice or vinegar
Let stand for 5 minutes.
Can I bake them?
Yes, but frying creates the signature crispy crust.
Can I make the batter ahead?
Yes.
Refrigerate for up to 24 hours.
Stir gently before cooking.
What to Serve With Southern Cornmeal Cakes
Country sausage
Fried chicken
Scrambled eggs
Biscuits and gravy
Fried apples
Fresh fruit
Homemade preserves
Honey butter
Final Thoughts
Old-fashioned Southern Cornmeal Cakes are proof that the best recipes don't need fancy ingredients. With a handful of pantry staples and a hot cast-iron skillet, you can create a breakfast that's crispy on the outside, tender on the inside, and full of comforting Southern flavor.
Whether you're serving them with butter and syrup on a quiet Sunday morning or alongside bacon and eggs for a family breakfast, these cornmeal cakes are a timeless recipe that brings generations together around the table. One bite, and you'll understand why they've remained a beloved Southern tradition for decades.
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