Fried Cornbread (Hoecakes)
Fried Cornbread, also known as hoecakes, is a Southern staple made with cornmeal, buttermilk, and egg, then pan-fried until crisp and golden brown. They're quick, satisfying, and perfect as a side or snack.
Ingredients
- ⅔ cup cornmeal
- ⅓ cup self-rising flour
- ⅓ cup low-fat buttermilk
- 1 large egg
- 3 tablespoons coconut oil or preferred frying oil
Instructions
- In a bowl, stir together cornmeal, self-rising flour, buttermilk, and egg until smooth. The batter should be thick but pourable.
- Warm 3 tablespoons of coconut oil in a skillet over medium heat for 2–3 minutes. The oil is ready when a drop of batter sizzles on contact.
- Drop about 2 tablespoons of batter per cake into the hot skillet. Lightly flatten each one into a pancake shape.
- Fry for 2–3 minutes on each side until crisp and golden brown. Work in batches to avoid crowding.
- Transfer cooked hoecakes to a paper towel-lined plate to absorb extra oil.
- Enjoy warm with butter, honey, or as a side to your favorite Southern dishes.