Southern 3-ingredient cornmeal pennies are the kind of old-school snack or side that show up at potlucks, cookouts, and family tables because they are inexpensive, easy to make, and surprisingly irresistible. With a simple cornmeal batter baked into crisp-edged little rounds, they land somewhere between a cornbread bite and a savory cracker, which is exactly why they disappear so quickly. This is the sort of practical Southern recipe that proves a short ingredient list can still deliver plenty of flavor and texture.
Serve these warm or at room temperature alongside barbecue, fried chicken, pinto beans, collard greens, or a big bowl of chili. They are also good set out in a bread basket with whipped butter, pepper jelly, or a little honey on the side, and they make a handy addition to a picnic or cookout plate because they travel well and hold their texture better than softer breads.
Southern 3-Ingredient Cornmeal Pennies
Servings: 6
Ingredients
1 cup self-rising cornmeal mix
1/2 cup buttermilk
1/4 cup melted butter
Directions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
Variations & Tips
For crispier edges: Use a slightly thinner layer when you flatten the batter rounds, and bake on a fully preheated sheet pan. That extra contact with the hot surface helps create more crunch around the outside.
For a softer center: Keep the batter mounds a touch thicker and pull them from the oven as soon as the centers are set. They will be more tender and a little more cornbread-like.
Pan and spacing tip: Give each penny a little room on the tray so hot air can circulate. Crowding the pan encourages steaming instead of browning, and these really benefit from dry heat for that lightly crisp finish.
Serving idea: If you want to dress them up for a party, arrange them in a basket with a small bowl of honey butter or pepper jelly. Even though the recipe is very simple, a flavorful spread makes them feel special.