Mediterranean Fried Cornbread – Southern Cornmeal Johnnycakes

This Mediterranean-inspired twist on the Southern classic Johnnycakes brings together the hearty comfort of fried cornbread with the richness of olive oil and a touch of Mediterranean flair. Traditionally made in cast iron with bacon drippings, this version balances that rustic flavor with olive oil for a lighter, slightly fruity taste. The result? Golden, crisp edges with a soft, tender inside — perfect for pairing with soups, stews, grilled vegetables, or a drizzle of honey.

Time:

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Ingredients

Self-rising flour – 1 cup

All-purpose cornmeal – 1 cup

Baking powder – 2 teaspoons

Salt – ½ teaspoon

Sugar – 1 tablespoon (optional, for a hint of sweetness)

Buttermilk – ¾ cup

Water – ⅓ cup

Large eggs – 2, beaten

Cooking oil or bacon drippings – ¼ cup (for the batter)

Olive oil – 1 tablespoon (adds a subtle Mediterranean note)

Extra oil or drippings – for frying

Instructions

Mix Dry Ingredients:
In a large bowl, combine the self-rising flour, cornmeal, baking powder, salt, and sugar (if using). Whisk well to evenly distribute the leavening and salt.

Prepare Wet Ingredients:
In a separate bowl, beat the eggs. Add the buttermilk, water, ¼ cup of cooking oil (or bacon drippings), and the tablespoon of olive oil. Stir until blended.

Combine Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until combined. The batter should be thick but pourable; add a splash more water if it’s too stiff.

Heat Oil:
Heat about ¼ inch of oil or drippings in a large cast-iron skillet over medium heat until shimmering.

Fry the Johnnycakes:
Drop spoonfuls of batter (about ¼ cup each) into the skillet. Flatten slightly with the back of a spoon. Cook 2–3 minutes per side, or until golden brown and crisp.

Drain and Serve:
Transfer to a paper towel-lined plate. Serve warm with honey, tzatziki, roasted vegetables, or your favorite Mediterranean dip.

Tips

Use a Cast-Iron Skillet: It retains heat evenly and gives the best crust.

Preheat the Pan: Add the batter only when the oil shimmers — not before.

Adjust Consistency: If the batter is too thick, a tablespoon of water or buttermilk can loosen it.

Don’t Overmix: Stir until ingredients are just combined to avoid toughness.

Flavor Boost: Add minced garlic, chopped herbs (like oregano or rosemary), or a pinch of smoked paprika.

Cheese Option: Crumbled feta or Parmesan can be folded into the batter for a savory kick.

Serve Fresh: These are best eaten hot off the pan. Reheating may lose some crispness.

Oil Balance: For a lighter taste, use mostly olive oil with a small amount of drippings for flavor.

Variations

Mediterranean Herb Johnnycakes: Mix in chopped basil, oregano, and thyme.

Cheesy Cornbread: Add ½ cup of shredded mozzarella or feta.

Spiced Version: Stir in a pinch of cumin or chili flakes.

Sweet Option: Increase sugar to 3 tablespoons and serve with honey or fig jam.

Garlic & Olive: Fold in minced garlic and chopped olives for a savory bite.

Zucchini Johnnycakes: Add ½ cup grated zucchini for extra moisture.

Sun-Dried Tomato Version: Add chopped sun-dried tomatoes and parsley.

Whole-Grain Twist: Replace half the self-rising flour with whole-wheat flour.

Q&A

Q: Can I make these ahead of time?
A: Yes, but they’re best fresh. You can refrigerate leftovers and reheat them in a toaster oven to regain crispness.

Q: Can I bake instead of fry?
A: You can. Spoon the batter onto a greased baking sheet and bake at 400°F (200°C) for about 15–18 minutes.

Q: What can I serve these with?
A: Try them with hummus, roasted peppers, grilled fish, or a dollop of Greek yogurt.

Q: Can I make them gluten-free?
A: Yes. Use gluten-free self-rising flour or a mix of cornmeal and gluten-free flour blend.

Q: How do I get a crispier crust?
A: Ensure the oil is hot enough before adding batter and don’t overcrowd the skillet.

Nutrition

(Per Serving, makes about 8 cakes)

Calories: 210

Protein: 6 g

Carbohydrates: 22 g

Fat: 10 g

Fiber: 2 g

Sodium: 260 mg

Sugars: 1 g

Conclusion

Mediterranean Fried Cornbread bridges the gap between Southern comfort and Mediterranean simplicity. The blend of olive oil, cornmeal, and buttermilk gives it a crispy outside and tender inside that’s hard to resist. Whether you pair it with a fresh salad, grilled seafood, or serve it as a snack, it brings warmth and soul to any table.