Ingredients and Shopping List

Makes 12

  • 1 (6-ounce) package Southeastern Mills® Classic Cornbread Mix
  • 1 tablespoon sugar 
  • ½ cup all-purpose flour
  • 1 egg, beaten 
  • ¾ cup milk 
  • canola oil


  1. In a medium mixing bowl, add Classic Cornbread Mix, sugar and flour, stir to combine.  
  2. Add beaten egg and milk to dry ingredients, stir to combine.  
  3. Add 1 tablespoon oil to a large nonstick frying pan. Heat over medium heat. 
  4. Drop 1 heaping tablespoon of batter into prepared pan for each corn cake. Fry until crispy and golden, turning once. Do not overcrowd pan, fry about 4 cakes per batch.  
  5. Add additional oil to pan as needed while frying, so cakes are extra crispy.

Copyright © 2012 Southeastern Mills, Inc. 

Serving Suggestion

Serve warm Light and Crispy Fried Cornbread Cakes with Shore Lunch® Delicious Vegetarian Homestyle Chili.

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Light and Crispy Fried Cornbread Cakes

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