Southern 3-Ingredient Cornmeal Pennies

These Southern 3-Ingredient Cornmeal Pennies are crispy around the edges, tender in the center, and full of old-fashioned cornmeal flavor. Made with just three simple ingredients, they’re an easy, budget-friendly snack or side dish that pairs beautifully with soups, stews, beans, and other comforting Southern-inspired meals.

Their little round shape makes them perfect for serving alongside dinner or enjoying as a quick savory bite. Best of all, you don’t need fancy equipment or a long list of ingredients to make them at home!

This is a simple, modern Southern-inspired recipe rather than a claim of a historically verified traditional dish.

Why You’ll Love These Cornmeal Pennies

• Only 3 ingredients: Simple pantry staples keep this recipe affordable.
• Crispy and golden: The edges turn lightly crunchy in the oven.
• Easy to prepare: Mix, shape, and bake.
• Versatile: Serve them with chili, soup, greens, or your favorite dip.
• Naturally egg-free: The basic recipe contains no eggs.

Ingredients

Makes approximately 20–24 small cornmeal pennies

• 1 cup yellow cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk, plus 1–2 tablespoons more if needed

Note: Self-rising flour already contains leavening and salt. If you use plain all-purpose flour instead, the texture may be denser, and you’ll need to adjust the recipe with baking powder and salt.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, combine the yellow cornmeal and self-rising flour. Stir until evenly mixed.

Step 3: Add the Buttermilk

Pour in the buttermilk and stir until a thick, spoonable dough forms. If the mixture seems too dry to hold together, add a little extra buttermilk, one tablespoon at a time.

The dough should be moist enough to shape but not runny.

Step 4: Shape the Pennies

Scoop small portions of dough, about one tablespoon each. Roll them gently into balls, then flatten into small rounds about 1/4 inch thick.

Place the rounds on the prepared baking sheet, leaving a little space between each one.

Step 5: Bake Until Golden

Bake for 15–20 minutes, turning the pennies over halfway through baking if you want both sides to brown evenly.

They’re ready when the edges are lightly golden and the centers are set. For extra crispness, bake for another 2–3 minutes, watching carefully to prevent burning.

Step 6: Cool and Serve

Let the cornmeal pennies cool on the baking sheet for a few minutes before transferring them to a serving plate. Enjoy them warm for the best texture and flavor.

Tips for the Best Cornmeal Pennies

• Adjust the dough carefully: Different brands of cornmeal absorb liquid differently, so add extra buttermilk gradually.
• Keep them small: Smaller rounds bake more evenly and develop crisp edges.
• Flatten evenly: Aim for a consistent thickness so all the pennies finish at about the same time.
• Avoid overcrowding: Give each piece enough room for the edges to brown.
• Watch the final minutes: Cornmeal can go from golden to too dark quickly.

Easy Variations

The basic recipe uses just three ingredients, but you can customize it if you don’t mind adding extras.

• Cheesy pennies: Add 1/4 cup finely shredded cheddar cheese.
• Herb pennies: Mix in 1/2 teaspoon dried thyme or rosemary.
• Spicy pennies: Add a pinch of cayenne pepper or smoked paprika.
• Buttery finish: Brush the warm pennies with melted butter before serving.

These additions are optional and are not included in the three-ingredient count.

What to Serve With Cornmeal Pennies

These little cornmeal rounds are delicious alongside:

• Southern-style beans and greens
• Vegetable soup or chicken soup
• Chili and hearty stews
• Fried or roasted chicken
• Collard greens and black-eyed peas
• Honey butter or a creamy dipping sauce

For a simple snack, serve them warm with a little butter or your favorite spread.

How to Store Leftovers

At room temperature: Because these pennies contain moist dough, don’t leave them out for more than two hours.

In the refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.

To reheat: Warm them in a 350°F oven for about 5–8 minutes, or until heated through. An air fryer also works well for restoring crisp edges.

Freezing: Freeze completely cooled pennies in a freezer-safe container for up to 2 months for best quality. Reheat from frozen in a 350°F oven until hot throughout.

Frequently Asked Questions

Can I make cornmeal pennies without buttermilk?

Yes. You can make a quick substitute by mixing 3/4 cup milk with 2 teaspoons lemon juice or white vinegar. Let it stand for 5–10 minutes before using. The flavor and texture may vary slightly.

Are cornmeal pennies supposed to be crunchy?

They should have lightly crisp edges with a firm, tender center. For a crunchier result, make them thinner and bake them a little longer, checking frequently.

Can I fry these instead of baking them?

This dough is designed for baking. Frying may produce a different texture and can cause the rounds to break apart if the dough is too soft. Baking is the easiest method for this version.

Can I prepare the dough ahead of time?

For the best texture, mix and bake the dough shortly after combining the ingredients. The flour’s leavening begins working once the wet ingredients are added.

Are these the same as traditional Southern hoecakes?

Not exactly. Hoecakes and other cornmeal breads have many regional variations. These small baked rounds are a simple Southern-inspired version, not a definitive traditional recipe.

Final Thoughts

These Southern 3-Ingredient Cornmeal Pennies prove that a handful of everyday ingredients can create something warm, comforting, and delicious. With their golden edges and classic cornmeal flavor, they’re an easy addition to weeknight dinners, family gatherings, or a cozy afternoon snack.

Save this recipe for the next time you want a simple homemade bite without making a complicated mess in the kitchen!