Servings: 6
If you are looking for a simple, old-fashioned, and incredibly delicious side dish or snack, these Southern 3-Ingredient Cornmeal Pennies are exactly what you need. Made with just self-rising cornmeal mix, buttermilk, and melted butter, they bake up into golden, crispy little rounds that are perfect alongside a bowl of soup, a plate of greens, or a hearty breakfast.
The magic of this recipe lies in its simplicity. The self-rising cornmeal mix provides structure and a classic cornbread flavor, while the buttermilk adds tang and moisture. The melted butter gives them a rich, golden crust and a tender, crumbly interior.
Why This Recipe Works
This recipe relies on the convenience of self-rising cornmeal mix, which already contains the leavening agents needed to make the pennies rise. The buttermilk reacts with the leavening to create a light, tender texture, while the melted butter adds richness and helps the edges crisp up beautifully in the oven. Dropping the batter into small rounds ensures they bake quickly and evenly.
Ingredients
- 1 cup self-rising cornmeal mix
- 1/2 cup buttermilk
- 1/4 cup melted butter
Directions
- Preheat the oven to 425°F and line a baking tray or sheet pan with foil. Lightly grease the foil if needed to prevent sticking.
- In a medium bowl, stir together the self-rising cornmeal mix, buttermilk, and melted butter until a thick, scoopable batter forms. Do not overmix; just combine until no dry pockets remain.
- Drop the batter by small spoonfuls onto the prepared tray, spacing them slightly apart. Gently flatten each one into a small round so they bake evenly and take on that classic penny shape.
- Bake for 10 to 14 minutes, or until the pennies are golden brown around the edges and set in the center. If you want deeper color and extra crisp edges, let them go another 1 to 2 minutes while watching closely.
- Remove from the oven and brush lightly with any remaining melted butter if you like. Serve warm, or let them cool slightly so the edges stay crisp.
Tips for the Best Results
Don’t overmix the batter. Stir just until the dry ingredients are incorporated. Overmixing can make the pennies tough and dense.
Use a small cookie scoop. A small cookie scoop or a tablespoon makes quick, consistent work of portioning the batter and ensures all the pennies bake at the same rate.
Flatten gently. Pressing the batter into small rounds ensures they bake evenly and develop a nice, crisp edge.
Watch the bake time. Ovens vary, so start checking at 10 minutes. You want the edges golden brown and the centers set.
Brush with butter. A light brush of melted butter right after baking adds a beautiful shine and extra flavor.
Storage and Serving
Store leftover cornmeal pennies in an airtight container at room temperature for up to 3 days. Reheat them in a 350°F oven for 5 to 7 minutes or in an air fryer for 2 to 3 minutes to restore the crispness. Serve them as a side dish with soup, chili, or a salad, or as a snack with a pat of butter.
Golden, crispy, and completely irresistible, these Southern 3-Ingredient Cornmeal Pennies are a fantastic recipe to keep in your back pocket for easy, old-fashioned meals.