Fried Cornbread – Southern Cornmeal Hoecakes Recipe
These crispy, golden cornmeal hoecakes are a classic Southern favorite. Perfect with butter, syrup, or alongside savory dishes like greens or beans.
Ingredients:
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp sugar (optional)
- 1 large egg
- ¾ cup buttermilk (or regular milk with 1 tsp vinegar added)
- 2 tbsp melted butter or bacon grease (for the batter)
- Oil or bacon grease (for frying)
Instructions:
- Mix the Dry Ingredients:
- In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Prepare the Wet Ingredients:
- In a separate bowl, whisk together the egg, buttermilk, and melted butter or bacon grease.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients. Stir until just combined; the batter should be slightly thick but pourable. Add a splash of milk if needed.
- Heat the Skillet:
- Heat a cast-iron skillet or non-stick frying pan over medium heat. Add enough oil or bacon grease to coat the bottom.
- Cook the Hoecakes:
- Drop 2-3 tablespoons of batter per hoecake into the hot skillet. Flatten slightly with the back of a spoon.
- Cook for 2–3 minutes until the edges are golden and bubbles form on the surface. Flip and cook the other side for another 2–3 minutes.
- Drain and Serve:
- Remove the hoecakes and place them on a plate lined with paper towels to drain excess oil. Serve warm with butter, honey, or savory accompaniments like greens or fried chicken.
Tips:
- For extra flavor, stir in chopped jalapeños, cheese, or diced green onions into the batter.
- Keep the cooked hoecakes warm in a low oven (200°F/90°C) if making a large batch.
Enjoy this Southern classic!
