Fried Cornbread - Southern Cornmeal Hoecakes
Imagine the comforting aroma of freshly fried cornbread. Wafting through your kitchen. As you whip up a batch of Southern Cornmeal Hoecakes. This recipe brings a slice of Southern hospitality. Right to your table. Combining the wholesome goodness of cornmeal. With a hint of buttermilk tang. Perfectly golden. And delightfully crisp. These hoecakes are a versatile treat. Equally delicious. Whether drizzled with honey butter. For a sweet breakfast. Or served alongside greens. For a savory dinner. Simple, satisfying, and soul-warming. They're not just food. They're a feeling of home.
10 Servings
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
To make these Southern Cornmeal Hoecakes gluten-free. Without sacrificing their delightful texture or flavor. You'll need to swap a few key ingredients. Replace the self-rising flour. With a gluten-free all-purpose flour blend. That includes a leavening agent. If your gluten-free flour doesn't rise on its own. Add an extra 1/2 teaspoon of gluten-free baking powder. To ensure your hoecakes puff up nicely. For the cornmeal. Ensure it's labeled gluten-free. To avoid cross-contamination with wheat. These simple tweaks. Will let you enjoy. This Southern classic. While adhering to a gluten-free diet. Keeping all the traditional flavors intact!