Fried Cornbread – Southern Cornmeal Hoecakes – Dive into the heart of Southern cuisine. With this delightful Fried Cornbread. Also known as Southern Cornmeal Hoecakes. Crafted with a blend of self-rising flour, all-purpose cornmeal, and a touch of sweetness. These hoecakes offer. A perfect balance of fluffy and crispy textures. Ideal for breakfast. Or as a savory side. They encapsulate the essence of Southern comfort food.
The first time I made these hoecakes. It was on a lazy Sunday morning. As the aroma of buttery cornbread filled the kitchen. My husband. With our little one in tow. Couldn’t wait to get a taste. Watching them relish each bite. With smiles as warm as the hoecakes themselves. Made this recipe. A cherished tradition in our home.
What makes this Fried Cornbread – Southern Cornmeal Hoecakes truly stand out?
These hoecakes stand out. For their simplicity and adaptability. Ready in just 30 minutes. With basic pantry items. They can be served either sweet with syrup. Or savory alongside greens. Plus, they offer room for customization. Allowing you to add herbs or spices. To suit your tastes. Whether for a quick breakfast. Or as a comforting side dish. These hoecakes bring a piece of Southern tradition. To any meal.
What You Need To Make This Fried Cornbread – Southern Cornmeal Hoecakes Recipe?
Self-rising flour & Cornmeal: These form the base of the hoecakes. Giving them their fluffy texture. And grainy heartiness. Self-rising flour simplifies the process. Ensuring they puff up nicely.
Buttermilk: Adds a light tang. And helps the hoecakes rise beautifully. No buttermilk? Simply mix a tablespoon of lemon juice or vinegar with milk. And let it sit for a few minutes. As a quick fix.
Baking Powder: Helps the hoecakes achieve their perfect, slightly puffy texture.
Salt & Sugar: Salt enhances flavor. While a touch of sugar adds a hint of sweetness. Feel free to omit the sugar. If you prefer them entirely savory.
Eggs: These bind the ingredients together. Ensuring that your hoecakes don’t crumble. And have a rich texture.
Water: Adjust the batter’s thickness. For easy pouring. And even cooking.
Cooking Oil or Bacon Drippings: For authentic Southern flavor. Use bacon drippings. Otherwise, any neutral oil. Will fry these up just fine.
Butter: Mixed with the oil for frying. Butter ensures a golden, crispy exterior. That makes these hoecakes irresistible.
Steps To Make Fried Cornbread – Southern Cornmeal Hoecakes:
Step 1: Prep: Start by lining a baking sheet with paper towels and topping it with a rack.
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Step 2: Mix Dry Ingredients: In a bowl, combine flour, cornmeal, baking powder, salt, and sugar.
Step 3: Add Wet Ingredients: Pour in buttermilk, water, and eggs, mixing until just combined.
Step 4: Cook: Heat oil and butter in a skillet. Spoon the batter, forming small medallions, and fry each side until golden.
Step 5: Serve: Enjoy your hoecakes hot, topped with syrup, or as a side to sop up delicious pot likker.
Tip:
For the crispiest, most flavorful hoecakes. Let the batter rest for about 10 minutes. After mixing. And before frying. This rest period. Allows the cornmeal to hydrate properly. And the baking powder to start working. Ensuring that each hoecake puffs up perfectly. When it hits the hot skillet. This little pause. Enhances the texture. Making your hoecakes irresistibly crispy on the outside. While staying tender on the inside. Plus, it’s a great moment. To get your skillet to just the right temperature. For that golden sear.
Frequently Asked Questions:
Can I make these hoecakes gluten-free?
Absolutely! To accommodate gluten sensitivities. Simply substitute the self-rising flour and cornmeal. With your preferred gluten-free alternatives. Make sure to adjust leavening agents. If your gluten-free flour blend doesn’t include them.
What’s the best way to reheat hoecakes?
Reheating hoecakes is easy. And can be done effectively. To restore their fresh-off-the-skillet crispiness. For the best results. Reheat them in a toaster. Or an oven at 350°F for a few minutes. Until they are warm. And regain their crisp edges. Avoid using a microwave. As it can make them soggy.
Can I add anything to the batter?
Definitely! Hoecakes are wonderfully versatile. Allowing you to infuse them with your personal touch. Consider adding shredded cheese for richness. Chopped jalapeños for a spicy kick. Or fresh herbs like chives or parsley. For a flavorful twist. Experiment with different additions. To find your favorite combination.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fried Cornbread - Southern Cornmeal Hoecakes
Ingredients
- 1 c self-rising flour
- 1 c all-purpose cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar optional
- 3/4 c buttermilk
- 1/3 c water
- 2 large eggs beaten
- 1/4 c cooking oil or bacon drippings
- 1 tbsp butter
Instructions
- Prepare Your Station: Set a baking sheet lined with paper towels. And place a cooling rack on top. This setup. Will help drain excess oil. From the hoecakes after frying.
- Mix Dry Ingredients: In a medium bowl. Combine 1 cup of self-rising flour, 1 cup of cornmeal, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of sugar (if using).
- Add Wet Ingredients: To the dry mix. Add 3/4 cup of buttermilk, 1/3 cup of water, and 2 beaten eggs. Stir everything. Until just combined.
- Heat the Skillet: Pour 1/4 cup of cooking oil or bacon drippings. Into a cast iron skillet. And add 1 tablespoon of butter. Heat over medium to medium-high heat.
- Cook the Hoecakes: Once the skillet is hot. Drop the batter by 1/8 cupful into the oil. Spacing them out to form small, round medallions. Fry each side until brown and crisp. About 2-3 minutes per side.
- Drain and Serve: Transfer the cooked hoecakes to the prepared rack. To drain any excess oil. Serve warm with your choice of syrup, and honey butter. Or as a side to a main dish. Enjoy the crispy texture. And rich flavor!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
