Delicious Southern Corn Cakes Recipe for Breakfast

If you’re looking for a way to add some southern flair to your breakfast or brunch menu, look no further than this delicious Southern Corn Cakes recipe. These fluffy and savory cakes are made with simple ingredients like cornmeal, flour, and buttermilk, and offer a perfect balance of crispy exterior and soft and delicious inside.

But these aren’t just any corn cakes – they’re packed with flavor and texture that only authentic southern cooking can offer. The recipe has been passed down through generations in the south, perfected over time to make sure every bite is filled with mouthwatering goodness. It’s a classic recipe that has stood the test of time and will continue to delight for years to come.

Whether you’re entertaining guests or simply want to treat your family to a special meal, this corn cake recipe is sure to impress. So put on your apron, get those ingredients ready, and let’s get cooking!

Why You’ll Love This Recipe

Southern Corn Cakes
Southern Corn Cakes

There are few things more satisfying than biting into a freshly-made Southern corn cake that’s crispy on the outside and fluffy on the inside. This recipe for Southern Corn Cakes is one of my all-time favorites, and I’m sure that once you try it, you’ll feel the same way.

What makes this recipe so special? For starters, the ingredients are simple and easy to come by. All you need is some cornmeal, flour, baking powder, sugar, salt, eggs, milk, and oil – all staples in any good southern kitchen. But it’s not just about the ingredients. It’s also about the texture and flavor that come together perfectly in every bite.

The cakes have just enough sweetness from the sugar to make them delicious on their own, but they also pair well with savory dishes like barbecue or fried chicken. And because they’re small and bite-sized, they’re also perfect for serving as an appetizer or as part of a brunch spread.

But perhaps what I love most about this recipe is how versatile it is. You can easily tweak the recipe to suit your preference – adding cheese or fresh herbs or jalapenos for an extra kick. You can even switch up the texture by adding creamed corn or fresh corn kernels to the batter.

Overall, this Southern Corn Cake recipe is a classic for good reason – it’s simple yet delicious, versatile yet reliable and pairs well with almost any dish. So give it a try and taste for yourself why this recipe has stood the test of time in Southern kitchens for generations.

Ingredient List

 A stack of golden, crispy southern corn cakes
A stack of golden, crispy southern corn cakes

Let’s take a closer look at the ingredients needed to make these delicious Southern corn cakes. You’ll need a total of 14 ingredients to create this dish, most of which you may already have in your pantry. Here are the essentials:

Dry Ingredients

  • 1 cup of self-rising cornmeal
  • 1 cup of all-purpose flour
  • 2 tablespoons of granulated sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt

Wet Ingredients

  • 2 large eggs, beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup boiling water

In addition to these main ingredients, you’ll also need a handful of other pantry staples such as white cornmeal, milk, and an egg. Don’t worry if you don’t have all these ingredients on hand though. We’ll discuss substitutions and variations later on.

The Recipe How-To

 A dollop of whipped butter melting into the warm corn cake
A dollop of whipped butter melting into the warm corn cake

Now it’s time to get to the heart of the matter, the **Southern Corn Cakes Recipe**. This recipe is straightforward and easy to follow, perfect for any level of home cook. The steps below will guide you in creating a batch of delicious corn cakes that are perfect for any occasion.


Here are the ingredients you will need for this recipe:

  • 2 cups self-rising flour
  • 1 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1 tablespoon vegetable oil

Step 1: Mix dry ingredients

In a large mixing bowl, whisk together **flour**, **cornmeal**, **sugar**, **baking powder**, and **salt**.

Step 2: Add wet ingredients

Gradually stir in the **buttermilk**, followed by the lightly beaten **eggs**. Then add in the tablespoon of **vegetable oil**. Stir until everything is combined.

Note: When mixing the batter, it’s important not to overmix. Overmixing can lead to dense and dry corn cakes.

Step 3: Heat skillet

Place a skillet or griddle over medium-high heat. Add enough vegetable oil or bacon fat to coat the bottom of the pan.

Step 4: Cook corn cakes

Using a ladle or measuring cup, drop about a quarter-cup of batter per corn cake onto the skillet once it’s hot. Cook for approximately two minutes on each side until golden and crispy.

Step 5: Serve

Serve your Southern Corn Cakes with your favorite topping, from honey butter to cream cheese and even smoked salmon. Enjoy your delicious homemade corn cakes!

Tip: When cooking your corn cakes, wait to flip them until you see small bubbles rise to the surface of the batter. This ensures that the corn cake is cooked through and will not fall apart once flipped.

Substitutions and Variations

 These corn cakes are the ultimate comfort food with a southern twist
These corn cakes are the ultimate comfort food with a southern twist

If you’re feeling adventurous and want to mix up your corn cake recipe, here are a few substitutions and variations you can consider:

– Sweet corn bread: If you have a sweet tooth, simply add 1/4 cup of granulated sugar to the recipe ingredients. You’ll get a delicious, slightly sweet twist on the classic southern corn cake.

– Creamed corn: To give your corn cakes a creamier texture and sweeter flavor, try adding 1/2 cup of creamed corn to the batter.

– Johnny cakes: Instead of using self-rising flour and self-rising cornmeal, use regular all-purpose flour and ground white or yellow cornmeal for a denser texture. This variation is especially delicious with bacon fat instead of vegetable oil.

– Cornmeal pancakes: You can use this recipe to make mini cornmeal pancakes by simply preparing the batter according to directions and dropping spoonfuls into a hot skillet. Serve them with your favorite butter, syrup or jam!

– Sweetcorn fritters: Add fresh kernels of sweetcorn to the batter for an extra burst of flavor.

Remember that recipes are meant to be adapted to your taste preferences, so feel free to experiment with different variations and substitutions until you find what works best for you.

Serving and Pairing

 A close-up of the sweet kernels of fresh corn bursting out of the cake
A close-up of the sweet kernels of fresh corn bursting out of the cake

These Southern Corn Cakes are ideal as a side dish for breakfast or brunch. The crispy and fluffy texture of the cakes complement savory dishes beautifully, making them a versatile addition to any meal. If you’re feeling adventurous, serve them with a spicy salsa or herb-infused butter to add an extra kick of flavor.

For brunch, try serving these corn cakes alongside scrambled eggs, bacon, and buttermilk biscuits for a satisfying southern-style spread. They also pair well with classic dishes such as fried chicken or pork chops.

If you prefer to serve these cakes as a snack or appetizer, top them with shredded cheese, sour cream or roasted vegetables such as bell peppers and onions.

Another great way to serve these corn cakes is by drizzling them with honey or syrup, or serving them along with fruit preserves.

These corn cakes are best served hot and fresh out of the pan. If you plan to serve them later, reheat them in the oven to restore their crispy exterior.

Overall, these Southern Corn Cakes are an impressive yet easy-to-make side dish that will elevate any meal.

Make-Ahead, Storing and Reheating

 Corn cakes so good, you won't need a side dish
Corn cakes so good, you won’t need a side dish

One of the great things about these Southern Corn Cakes is that they can be made ahead of time and stored for later use. If you’re planning to prepare them ahead, simply cook the corn cakes according to the recipe instructions and let them cool completely. Once they’re cool, place them in an airtight container or freezer bag and store them in the fridge for up to 3 days or in the freezer for up to 1 month.

When it comes to reheating, there are a few ways to do it. If you have a lot of corn cakes to reheat, you can simply pop them into the oven on a baking sheet at 350°F for 10-15 minutes or until heated through. Alternatively, you can also reheat them in the microwave by covering them with a damp paper towel and microwaving in 30-second intervals until heated through.

As with most leftovers, it’s important to make sure that the corn cakes are thoroughly reheated before consuming. And if you find that the texture is a little dry after reheating, you can try brushing them with a bit of melted butter or topping them with some honey or maple syrup to add moisture and flavor.

Overall, these Southern Corn Cakes are a fantastic make-ahead option for busy weekdays or lazy weekend brunches. They’re easy to prepare, store and reheat, making them a delicious and convenient addition to any meal.

Tips for Perfect Results

 The crispy edges and fluffy center of a perfect corn cake
The crispy edges and fluffy center of a perfect corn cake

Now that you have the ingredients ready and the know-how to prepare southern-style corn cakes, let’s take a moment to learn some tips for perfect results every time. Cooking southern cuisine can be an experience in itself, and there are a few things that you should keep in mind to make southern corn cakes good enough to make a grandmother proud.

Firstly, one tip that I highly recommend is using boiling water instead of cold water when mixing your cornmeal. The boiling water helps activate the starch in the cornmeal, resulting in a smoother texture and crisper crust. Additionally, adding a tablespoon of sugar to the mix can give your cakes an extra sweetness that perfectly balances the savory flavors.

Start by mixing together your dry ingredients first, and then adding in the wet ingredients. Do not overmix the batter as this will result in tough cakes. It is best to mix until all ingredients are just combined.

After letting your batter rest for a few minutes to absorb some of the liquid, gently fold in your add-ins like cooked bacon bits or minced jalapeños before spooning out portions onto the hot skillet. Remember to use medium-high heat and grease your pan with bacon fat or vegetable oil.

Flip your corn cakes when you see bubbles forming around the edges and cook until golden brown on both sides. Make sure to remove any excess oil from your cakes by placing them on a paper towel before serving.

Finally, if you want to get creative, try substituting milk with buttermilk for a tangy twist on this classic recipe. You can also experiment with different herbs like thyme or rosemary for some added flavor notes.

With these tips up your sleeve, you’re guaranteed to have picture-perfect southern corn cakes every time. Happy cooking!

Bottom Line

In conclusion, this Southern Corn Cakes recipe is a must-try for anyone who loves a good old-fashioned southern-style cuisine. It’s a versatile recipe that can be paired with just about any meal and can even be customized to your liking with the provided substitutions and variations. The key ingredients of self-rising flour, cornmeal, buttermilk, and eggs make for a hearty and delicious breakfast or side dish.

Don’t let the simplicity of this recipe fool you. Perfecting the technique of mixing and frying the batter is crucial to achieving the ultimate crispy on the outside and fluffy on the inside corn cake experience. With my tips for perfect results, you’ll be sure to impress your family and friends with your newfound culinary skills.

So gather your ingredients, put on some good tunes, and get ready to channel your inner southern chef. Once you’ve tried this recipe, you’ll never go back to regular pancakes or muffins again. Trust me, one bite of these Southern Corn Cakes, and you’ll be transported to a front porch in the heart of Dixie.

Southern Corn Cakes

Southern Corn Cakes Recipe

These are great. It can be doubled or tripled easily. I love this recipe with beans and chicken and dumplings.
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Prep Time 10 mins
Cook Time 20 mins
Course Appetizer/Side dish
Cuisine Southern American
Servings 12 3 " cakes
Calories 155.4 kcal


  • 1 cup cornmeal
  • 1/2 cup boiling water
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • vegetable oil, to fry cakes in


  • Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth.
  • Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side.
  • Serve immediately.

Add Your Own Notes


Serving: 106gCalories: 155.4kcalCarbohydrates: 26.5gProtein: 5.2gFat: 3.5gSaturated Fat: 1.2gCholesterol: 57.1mgSodium: 625.1mgFiber: 2.3gSugar: 0.3g
Keyword < 30 Mins, Breads, Easy
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