I’ve always had a soft spot for cornbread, being a Southern gal at heart. However, nothing compares to the mouthwatering crisp texture of fried cornbread. My grandmother would spend hours in the kitchen making the best fried cornbread I’ve ever tasted when I was a child. It has always been my favorite dish, but until I discovered her secret recipe, I had no idea how to make it on my own. This particular dish is also known as “Southern Cornmeal Hoecakes.”
The rich history behind the name “Southern Cornmeal Hoecakes” adds to its charm. This dish harkens back to a time when farming and agriculture were central to Southern culture. Farmers in rural Southern areas, where corn was a staple crop, would use a hoe to tend their fields.
After a long day of work, these hardworking farmers would make quick and nutritious round cakes from cornmeal, frying them on a hot griddle or pan. The name “hoecakes” honors the tool essential to growing the corn used in the recipe. The term Southern Cornmeal Hoecakes captures the rustic charm, substantial nourishment, and deep roots in Southern tradition that this beloved recipe embodies.
Once you try making this dish, your life won’t be the same! The crunchy, golden cornmeal cakes will melt in your mouth. They can be enjoyed for breakfast, lunch, or dinner and pair well with various toppings, from classic butter and honey to savory meats and cheeses. You’ll definitely want to save this recipe for future use.
Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/2 cup reduced-fat buttermilk
- Cooking oil (your choice, or about 3 tablespoons of coconut oil)
- 1 large egg
Instructions
- In a bowl, combine the large egg, low-fat buttermilk, self-rising flour, and cornmeal. Mix thoroughly until well blended. The mixture should be slightly runny but still wet in consistency.
- Heat some oil in a skillet.
- Carefully spoon portions of the batter into the hot oil, being careful not to overcrowd the pan (similar to making regular pancakes).
- Cook until one side of the hoecakes is browned, then flip to brown the other side.
- Once cooked, place the hoecakes on a paper towel-lined plate. Gently press with paper towels to absorb any excess oil.
- Serve and enjoy!
