Southern kitchens have relied on quick-fried cornbread patties for generations—simple, hearty, and perfect beside anything from BBQ ribs to a pot of beans. This version keeps the spirit of the classic but adds a subtle smoky edge using your smoker as a pre-heat station or warming zone. The result: tender centers, crisp edges, and a whisper of smoke that ties beautifully into any backyard cook.
Whether you’re serving these at a cookout or frying up a batch for breakfast, these patties bring warm, comforting flavor without needing a full pan of baked cornbread. They’re fast, rustic, and wildly addictive.
Ingredients
- 1 cup yellow cornmeal
- 0.25 cup all-purpose flour
- 1 tsp baking powder
- 0.5 tsp kosher salt
- 0.5 cup full-fat buttermilk
- 1 large egg
- 1 tbsp melted butter
- bacon oil for frying
Instructions
- Warm your smokerHeat your smoker to 180–200°F. You’ll use this as a holding zone to keep patties warm and allow a light smoke kiss between batches.
- Mix the batterIn a bowl, whisk together the cornmeal, flour, baking powder, and salt. Add buttermilk, egg, and melted butter. Stir until a thick but scoopable batter forms. Add a splash more buttermilk only if needed.
- Heat your skilletPlace a cast-iron skillet over medium heat with enough oil to lightly coat the bottom.
- Fry the pattiesDrop small spoonfuls of batter into the hot oil. Cook until the edges look set and the bottom turns golden. Flip and fry until crisp and cooked through.
- Add smokeTransfer finished patties to a sheet pan and place them in the smoker for 5–8 minutes to absorb light smoke while you finish the rest.
- Serve hotMove patties to a rack or paper towel briefly before serving.
Tips
- For extra crispy edges, let the batter rest 2–3 minutes before frying.
- Bacon drippings make the best flavor if you want a deeper Southern profile.