Fried Cornbread, also known as Hoecakes, is a Southern classic that’s crispy on the outside and tender on the inside. Made with simple ingredients like cornmeal, buttermilk, and egg, these golden cornbread cakes are perfect as a side dish to hearty meals or as a standalone snack. They pair beautifully with everything from fried chicken to collard greens and are great for soaking up rich gravies and sauces.
Why You’ll Love This Fried Cornbread :
These Fried Cornbread Hoecakes are easy to make, requiring just a handful of pantry staples. The combination of cornmeal and self-rising flour creates a deliciously crisp texture, while the buttermilk and egg ensure the inside is moist and tender. With a quick fry in coconut oil or your preferred choice of oil, they develop a beautiful golden-brown crust that’s simply irresistible. They’re perfect for any meal and are sure to become a family favorite.
“These hoecakes are my go-to comfort food! They’re perfect for breakfast with honey or as a side dish for dinner.”
Ingredients You’ll Need for Fried Cornbread :
- 2/3 cup cornmeal: The base ingredient for a hearty, traditional flavor.
- 1/3 cup self-rising flour: Adds a light, fluffy texture to the hoecakes.
- 1/3 cup low-fat buttermilk: Provides moisture and a slight tangy flavor.
- 1 large egg: Binds the ingredients and adds richness.
- Oil for frying: About 3 tablespoons of coconut oil or your preferred oil.
Step-by-Step Guide to Making Fried Cornbread :
Step 1: Prepare the Batter
In a mixing bowl, combine 2/3 cup cornmeal, 1/3 cup self-rising flour, 1/3 cup low-fat buttermilk, and 1 large egg. Mix until the ingredients are just combined and the batter is moist. The mixture should be thick enough to hold its shape when spooned but still easily spreadable.
“The batter should have a texture similar to pancake batter—moist and slightly thick.”
Step 2: Heat the Oil
Heat about 3 tablespoons of oil (coconut oil or your choice) in a skillet over medium heat. You want the oil hot enough that a small drop of batter sizzles when it hits the pan, but not so hot that the hoecakes burn before they cook through.
Step 3: Fry the Cornbread
Drop spoonfuls of the batter into the hot skillet, spacing them so they don’t touch. Flatten them slightly with the back of the spoon to form small pancake-like shapes. Cook for 2-3 minutes per side, or until they are golden brown and crispy.
Pro Tip: To ensure even cooking, don’t overcrowd the skillet. Fry the hoecakes in batches if necessary.
Step 4: Drain and Serve
Remove the hoecakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the fried cornbread warm for the best texture and flavor.
Frequently Asked Questions :
Q: Can I use regular flour instead of self-rising flour?
A: Yes, but you’ll need to add 1/2 teaspoon of baking powder and a pinch of salt to achieve the same leavening effect as self-rising flour.
Q: Can I make these hoecakes gluten-free?
A: Yes, you can use gluten-free all-purpose flour combined with a bit of baking powder as a substitute for self-rising flour.
Q: What oil is best for frying hoecakes?
A: Coconut oil, vegetable oil, or canola oil work well. Coconut oil adds a slight hint of sweetness, while other neutral oils won’t affect the flavor.
Serving Suggestions for Fried Cornbread :
These Fried Cornbread Hoecakes are versatile and can be served in various ways:
- With Maple Syrup or Honey: Drizzle over warm hoecakes for a sweet breakfast or snack.
- Alongside Savory Dishes: Pair with fried chicken, collard greens, or BBQ for a classic Southern meal.
- Topped with Butter: Spread a pat of butter on warm hoecakes for a simple, delicious treat.
“For an extra indulgent touch, serve these hoecakes with a dollop of whipped honey butter.”
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Fried Cornbread
These Fried Cornbread Hoecakes are crispy, delicious, and perfect for any meal or occasion. Enjoy!
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 tbsp coconut oil or your choice)