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Fried cornbread, also known as Southern Cornmeal Hoecakes, is a beloved dish in Southern cuisine. These delicious, crispy cakes are made from a simple batter of cornmeal, flour, buttermilk, and egg, then fried to golden perfection. They are perfect as a side dish for any meal, especially alongside greens, beans, or barbecue. The slight sweetness and rich texture of these hoecakes make them a hit at any gathering.
Ingredients:
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
Oil for frying (about 3 tablespoons of coconut oil, but you can use your preferred oil)
Instructions:
Prepare the Batter:
In a medium-sized mixing bowl, combine 2/3 cup of cornmeal and 1/3 cup of self-rising flour.
Add 1/3 cup of low-fat buttermilk and 1 large egg to the dry ingredients.
Stir the mixture until well combined. The batter should be thick but pourable. If it’s too thick, add a little more buttermilk; if it’s too thin, add a bit more cornmeal or flour.
Heat the Oil:
In a large skillet, heat about 3 tablespoons of coconut oil (or your preferred frying oil) over medium-high heat.
You want the oil to be hot but not smoking, ideally around 350°F (175°C).
Fry the Hoecakes:
Once the oil is hot, carefully drop spoonfuls of batter into the skillet, spacing them out to allow for spreading. Each hoecake should be about 2-3 inches in diameter.
Fry the hoecakes for about 2-3 minutes on each side, or until they are golden brown and crispy. Adjust the heat if necessary to prevent burning.
Use a spatula to flip the hoecakes and fry the other side until equally golden and crispy.
Drain and Serve:
Once the hoecakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite Southern dishes such as collard greens, black-eyed peas, or fried chicken.
Tips for Success:
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