Southern Fried Lacy Cornbread is thin and oh so crispy! This flat cornbread is perfect for serving with southern vegetables or with soups and stews. Made with only four simple ingredients, it’s sure to become a family favorite.
In the South, we love our cornbread. We love it so much that we have a multitude of recipes for it. On my site alone, I have more than a dozen recipes for cornbread from classic cornbread to pimiento cheese corn sticks and even corn pone. And I love them all.
This thin and crispy Lacy Cornbread does happen to be one of my favorites, and for a good reason. It has incredible texture! It’s flat, thin, crispy, and just perfect. Plus, it’s made with the simplest of ingredients – cornmeal, salt, and water. It’s pure comfort food!
I’ve seen similar recipes called lace cornbread or hot water cornbread. I’ve seen this southern-fried cornbread called Johnnycakes, too.
But where I come from, we call this thin, crispy fried cornbread “lacy” because of the airy or lacy edges produced by the very thin batter as it spreads in the pan. Yep, this is crispy, crunchy, salty, fried goodness.
— This post was originally published on October 14, 2011. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 8
Primary Ingredient(s): Finely ground white cornmeal, peanut oil
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“The countless thousand times I have watched my Daddy make up a batch of this and fry it in his favorite cast iron skillet. We all were so excited because it was always so very crispy, crunchy and along with that we had a big pot of collard greens Mother made. What wonderful memories they are.“
— Patricia Morton
What Makes This Recipe Special
This recipe is faithful to the way lacy cornbread has been cooked in Southern kitchens for generations. There’s no fussing and no extras, just a hot skillet, simple ingredients, and a technique that delivers those delicate, crisp edges every time.
The batter is intentionally thin, which allows it to spread and create a lacy appearance as it hits the hot pan, making that irresistible crunch that pairs so well with greens, beans, or a pot of soup.
This is cornbread meant to be cooked by feel and sound, listening for just the right sizzle, watching the edges turn just the right shade of golden brown, and trusting a method that has stood the test of time.
Tools You’ll Use
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- Measuring Cup.
- Mixing Bowl.
- Wooden Spoon.
- Cast Iron Skillet.
- Spatula.
- Whisk.
Ingredient Notes
- Fine Ground White Cornmeal – For this recipe, plain white cornmeal that has been finely ground is a must. You won’t achieve the same texture with any other cornmeal product, such as cornmeal mix (which contains flour and leavening agents), coarse ground cornmeal, or yellow cornmeal. If you can’t source it in your local stores, a few good brands, Palmetto Farms, Arnett’s, and Hoover’s, are available online.
- Salt – Unless otherwise stated, I use Kosher salt in all of my recipes. Use whatever you have on hand.
- Hot Water – I often simply use hot tap water. You can also bring the water just to a boil on the stovetop or in the microwave.
- Peanut Oil – I recommend peanut oil both for the taste and for its ability to cook at a high temperature without smoking.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Lacy Cornbread
- Stir the salt into the cornmeal in a medium bowl. Add the hot water and blend using a wooden spoon or wire whisk making sure there are no lumps in the mixture.
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NOTE: This is a very thin batter. Thinner than pancake batter. See how it barely coats the spoon? That’s exactly what you want. Just set it aside for a few minutes while you prepare the skillet or griddle.
- Heat a flat griddle or skillet for several minutes over medium heat.
- When the pan is hot, drizzle with one or two tablespoons of peanut oil, tilting the griddle so that the entire surface is coated.
- Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
- When the edges begin to brown, turn with a metal spatula and cook the second side. It cooks very quickly, so watch it carefully.
- Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch. If the batter thickens, thin it with a tablespoon or two of hot water.
Oh, and those dark edges in the photo? That’s not a mistake 😊. That’s the very best part of this thin and crispy cornbread.
Recipe Success Tips
- Use a well-seasoned cast iron griddle or skillet. This is key for getting that perfectly crispy texture. (I urge you to invest in one good cast iron skillet. They’re relatively inexpensive and will last several generations if properly cared for. I have some that belonged to my great-grandmothers.)
- Don’t overcrowd the pan! Make sure you allow some space between the pieces of cornbread as you’re pouring them into the skillet or griddle. Adding too much batter into the pan will cause the bread to steam rather than fry.
- Be sure to use the correct kind of cornmeal. You’ll need plain, fine grind white cornmeal (not cornmeal mix).
- Preheat the skillet. Make sure the skillet is very hot before adding the oil and cornbread batter in order to achieve a crispy texture. Re-oil the skillet and stir the batter in between each batch of cornbread. If the batter thickens, thin it with a tablespoon or two of hot water.
Serving Suggestions
It’s almost easier to answer what not to serve with lacy cornbread. It’s a great addition to many meals, but some of my favorite things to serve it with are pinto beans, butter beans, Hoppin’ John, stewed okra and tomatoes, and vegetable soup.
Storage and Reheating Instructions
This pan-fried cornbread is best served immediately after cooking, but it will keep in an airtight container at room temperature for about three days. To reheat, place it on a baking sheet and warm in a 350°F oven for about five minutes.
Questions About Lacy Cornbread
If you’re allergic to peanuts or just don’t have access to peanut oil, you can substitute with any neutral flavored oil that has a fairly high smoking point. Both canola oil and grapeseed oil are good choices.
I don’t recommend making it too far in advance as it’s best served fresh and hot. It will keep well at room temperature for about an hour.
There are a few things that could be causing your cornbread to not turn out crispy. First, make sure you’re using a well-seasoned skillet or griddle. Second, check that you’re not overcrowding the pan with batter. Third, make sure the skillet has preheated for several minutes before adding the oil and batter. And, finally, be sure to use fine ground white cornmeal.
More Cornbread Recipes You’ll Like
There you have it! A southern-fried, delicious cornbread recipe that’s sure to please everyone! This quick and easy four-ingredient recipe yields the most amazing crispy, crunchy cornbread to accompany all your favorite southern meals.
And best of all? You probably have everything on hand right now to make a batch. So what are you waiting for? Give this recipe a try, and let me know how it turns out in the comments below!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Lacy Cornbread
Ingredients
- 1 cup fine ground white cornmeal
- 1 ¼ cups hot water (boiled on the stovetop or your hottest tap water)
- ½ teaspoon salt
- Peanut oil
Instructions
- Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.1 cup fine ground white cornmeal, 1 ¼ cups hot water, ½ teaspoon salt
- Heat a flat griddle or skillet over medium heat.
- When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.Peanut oil
- Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
- When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn’t burn.
- Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.
Notes
- For this recipe, you’ll need plain, fine ground white cornmeal. You won’t achieve the same texture with any other cornmeal product such as self-rising cornmeal or cornmeal mix (both of which contain flour and leavening agents), or with coarse ground cornmeal, or yellow cornmeal.
- Be sure to use a well-seasoned cast iron griddle or skillet.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
My folks were from eastern NC. Mom made these often. Love!
What is the serving size for the nutrition facts? IE, how many portions. Does this recipe yield?
As stated in the recipe card, it makes 8 servings. A serving is one piece. Of course, it all depends on how large you make the patties. You may get more of less from the recipe than 8.
I’ve been looking for this recipe for years. My grandmother was from Climax, GA and she made something very similar to this but called it a hoecake. It was always a treat when she made it and unfortunately we never got her recipe before she died. Personally I’m convinced she had no recipe but just made it from memory. I’m crossing my fingers it’ll be exactly what I remember her making!
I hope it’s what you’re looking for, too! I grew up near Climax and know that area pretty well.
Hey Lana. This is David Dorman with Palmetto Farms. I was looking online for cornbread recipes when a picture with a bag of the corn meal I make jumped out at me. What a great surprise. My grandmother used to make cornbread every single day. My favorite was always fried cornbread. I remember she called it hot water cornbread. Unfortunately I never asked her how to make it. That’s why I was trying to find a recipe to replicate hers. I am so glad I found your recipes. I am going to try them all. I have a retail store where I sell our stone ground corn
products and the customers are always looking for new ways to make cornbread. Thanks.
Hi David! Your Palmetto Farms cornmeal is one that I use often in my cooking. It’s a great choice for anyone wanting to make old-fashioned cornbreads of any style. Your fine white cornmeal is the perfect texture for all my recipes. Everyone in our family loves fried cornbread, too! I have a few different recipes for it including hot water cornbread and lacy cornbread. You can see all my different cornbread recipes at this link; https://www.lanascooking.com/category/food/breads/cornbreads/
Can you use olive oil or avocado oil in place of peanut oil? Thank you.
You can use any oil you normally use for frying. I recommend peanut oil because it has a higher smoke point and doesn’t break down as easily as other oils. And, also because it’s very traditional in southern cooking.