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+ servings

Lacy Cornbread

A soft center and crispy edges make these lacy cornbread pancakes just like your grandma's. Top with molasses mixed with corn syrup for a perfect Southern classic.
5 from 1 vote
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course Breakfast
Servings 30 cornbread pancakes


  • 8" cast iron skillet


  • 2 large eggs
  • 1 ½ cups cornmeal
  • 2 tablespoon flour
  • 1 teaspoon salt
  • 2-3 cups water
  • Crisco/Oil To place in skillet


  • In a large bowl, combine ingredients. For the perfect batter consistency, it should be like a loose gravy. When lifting the spoon out of the bowl, the batter should run off almost like water.
  • Heat an 8" cast iron skillet. Place Crisco/oil into the pan so that a thin layer covers the surface. When the oil is hot, use a ¼ cup measuring cup to spoon the batter onto the hot skillet. Let the edges get crispy and the center bubble before flipping, about 1-2 minutes. Flip, let brown. Place on a paper napkin to remove grease. Repeat the process.


The first pancake might not turn out well. If you are having trouble getting the lacy edges, try thinning out your batter. Also, make sure your skillet and oil are hot enough. You'll probably need to add more oil after every 2-3 lacy cornbread cakes.
Keyword breakfast, cast iron, cornbread, griddle cakes, lacy cornbread, pancakes, southern
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