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.
Thanks for posting this recipe. 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. I would give ANYTHING to have a pot of my Mother’s greens again. I am 77 and can cook anything just like my Mother’s, except for the greens. The closest that I have ever found were at Mary Mack’s in Atlanta. They bring you a demi tas sized cup of the pot liquor as an appetizer. That is one of the finest places you can find to get a REAL SOUL FOOD meal. I highly recommend it for sure.
I hope you enjoy the lacy cornbread, Patricia. And, yes, I agree that Mary Mac’s is fabulous!
I can’t wait to make this!! My grandma made this and it was SO good!! She’s been gone since 1995.
Hope you enjoy the recipe, Laurie!
I grew up in Valdosta, Georgia, close to the Florida line in south-central Georgia. My granny made this cornbread and I loved it! I remember when I was in first grade and the school menu said cornbread would be served as part of the meal. When I got my school lunch tray, I did not see lacy cornbread, but I DID see some kind of square, sweet cake-like thing that was not cake, but also not my Granny’s cornbread. It took me a while to realize that Granny’s cornbread was not the only cornbread there was in the world. Granny tried to teach me, but I was unappreciative until years later when I wanted some. Then I was unable to recreate her cornbread. Since we just called it cornbread, not lacy cornbread, it took forever to find someone who knew what I was asking about. Thanks for providing a delicious recipe.
I went to college at VSU way back when. Hope you enjoy the recipe!
It took me years to find the recipe too! My grandma was from Georgia too and she called them hoecakes. Now I know they’re “Lacey hoecakes” or “Lacey cornbread “. I can’t wait for my children and grandchildren to try it.
I am sure this recipe is delicious but my lacy cornbread started out whole in the pan but then broke apart into little pea-sized pieces. Can you let me know what I did wrong? I wanted some lacy cornbread to go with some homemade chicken noodle soup! Thank you, Mary
It’s so hard to say what someone did wrong without being in the kitchen with them. It could be a lot of things – you could have made the batter too watery, or the oil could have not been hot enough, or you tried to turn it too soon, or you used the wrong kind of cornmeal. Just impossible to say, really. I’ve never had that happen with this kind of cornbread.
can you substitute yellow corn meal for this?
This recipe is meant for finely ground white cornmeal. You could probably substitute yellow (I’ve never tried it) but I don’t know how it would turn out.
Just how my mama made it. It always had to be made with Hoover’s corn meal around our house. I am from Colquitt as well.
I like Hoover’s and Adam’s both. I can’t get either one where I live now so I always buy some to bring back when I go home for a visit :-)
My Grandmother and Grandfather taught me how to make this as a young kid. Your recipe is almost word for word, the same as what I am used to. I love it with greens, pot liquor, beans, and even broken into pieces with buttermilk poured over it. Love some Lacy Cornbread!!
Out of all the types of cornbread I make, this is probably my favorite. It’s good with almost anything!
As children, my cousins and I would hover around the stove as our grandmother’s cook Minnie Lou made lacy cornbread. I would pick this for my final meal along with field peas and rice and gravy. Where in South Georgia are you from? My grandparents lived in Vidalia, though my grandmother was from Rentz. Your dressing and ambrosia recipes sound similar to what I grew up eating.
I’m from the southwest corner – Colquitt, Georgia located in Miller County.
We call it “hot water cornbread” but I like the name Lacey cornbread better! Either way, it’s delicious.! There’s only one kind of sweet cornbread I like: Corn Light Bread — and it’s be eaten with tangy BBQ pork. The kind with thin, vinegar-based sauce, not thick, sweet sauce (otherwise it’s just all too much sweet!) I think it’s a middle-Tennessee thing from what I’ve read. I have lived all over,, and the only area I have ever seen it offered at BBQ joints is in mid-Tenn.
That sauce is served in south Georgia, too, Kim! My family’s secret barbecue sauce recipe is a thin, vinegar-based sauce :-) It’s the only kind I really like although I do use a sweet purchased sauce for a few specific recipes.
I guess it no longer be a secret sauce if you shared it?! Lol
No, it wouldn’t. It’s the only recipe that I wouldn’t ever share. 7 generations of Taylors would roll over if I did.
Love this cornbread and appreciate the recipe! I just had some decent cornmeal mailed to me because I couldn’t find it in Atlanta. Thanks!
I know what you mean, Sharon! I live near Atlanta and have to get it mailed to me from south Georgia. Also can’t find any fresh peas and butterbeans here. Surprising how different it is just such a short distance away.
Lacey cornbread is also my favorite cornbread and you just gotta have it with some collard greens or some field peas and rice. I have ate this all my life and love it. Born and raised in South Carolina
My favorite is to have it with turnip greens and pork chops!
the ONLY kind of cornbread my husband will eat! He was raised on it!!
Thank You, I remember having Lacey corn bread while on vacation as a child. I have asked many people about it and no one knew what I was referring too. I’m sure they just know it by one of the other names.
This is indeed delicious! I’m a NC native who grew up eating this. Since I moved to the West coadt, I have taken to making this with Masa corn flour, generally used for making tortillas, tameles and the like. It is a great texture for lacy cornbread!
Lana,
I learned to make lacy cornbread from “Miss” Juanita
Geer, when we would have sleepovers at Ada’s house.
Aunt Pat