Description
Fried Cornbread – Southern Cornmeal Hoecakes
Ingredients
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)
Instructions
Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.
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Step-by-Step Guide
1. In a medium mixing bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. Whisk to combine.
2. In a separate small bowl or measuring cup, whisk together 1/3 cup low-fat buttermilk and 1 large egg until fully blended.
3. Pour the wet ingredients into the dry ingredients. Stir gently but thoroughly until just combined. Do not overmix. The batter should be thick, moist, and slightly lumpy.
4. Heat 2-3 tablespoons of your chosen oil (coconut, vegetable, or canola) in a heavy-bottomed skillet or cast-iron pan over medium heat. The oil should shimmer but not smoke.
5. Carefully drop heaping tablespoons of batter into the hot oil, leaving space between each for spreading.
6. Fry for 2-3 minutes, or until the edges look set and the bottom is a deep golden brown.
7. Gently flip each hoecake with a spatula and fry for another 1-2 minutes until golden brown on the second side.
8. Transfer the cooked hoecakes to a plate lined with paper towels to drain any excess oil.
Serving Suggestions
Serve these Southern hoecakes warm for the best experience. They are incredibly versatile. For a savory breakfast, top with a pat of butter and a drizzle of honey or maple syrup. Pair them with a bowl of hearty chili or a plate of collard greens and black-eyed peas for a classic Southern meal. For a sweet treat, dust them with powdered sugar and serve with fresh berries or a dollop of whipped cream.
How-to Summary
To make Southern Cornbread Hoecakes, simply mix cornmeal, self-rising flour, buttermilk, and egg into a thick batter. Drop spoonfuls into hot oil in a skillet and fry until golden brown on both sides. Drain on paper towels and serve immediately.
Frequently Asked Questions
Can I use regular flour instead of self-rising?
Yes, but you must add leavening. For every 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. For this recipe, you would use a scant 1/2 teaspoon baking powder and a pinch of salt.
What if I don’t have buttermilk?
Make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to 1/3 cup of regular milk. Let it sit for 5 minutes before using.
Can I bake these instead of frying?
While frying gives the authentic texture, you can bake them. Drop batter onto a greased baking sheet at 400°F for 10-12 minutes. They will be more like cornbread muffins in shape.
How do I store and reheat leftovers?
Store cooled hoecakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven, or air fryer to restore crispness. Avoid the microwave, as it will make them soggy.
Why is my batter too runny or too thick?
Cornmeal can vary in absorbency. If too runny, add a tablespoon of cornmeal. If too thick to scoop, add a tablespoon of buttermilk. The ideal consistency is like a very thick pancake batter.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to tough, dense hoecakes. Mix until just combined.
- Incorrect oil temperature: Oil that’s too hot will burn the outside while leaving the inside raw. Oil that’s too cool will make them greasy. Aim for medium heat.
- Crowding the pan: Adding too many hoecakes at once lowers the oil temperature and causes steaming instead of frying.
- Flipping too early: Wait until the edges are set and you see bubbles on the surface and a golden-brown underside before flipping.
- Using expired self-rising flour: Old leavening agents lose potency, resulting in flat, dense hoecakes.
Conclusion
Southern Cornbread Hoecakes are a delicious and simple piece of culinary tradition, bridging the gap between cornbread and pancakes. With a crispy exterior and a soft, savory interior, they are a versatile side or snack. By following this detailed guide and avoiding common pitfalls, you can easily master this comforting recipe. Serve them warm with your favorite toppings for a truly satisfying taste of the South.