Fried Cornbread, or Southern Cornmeal Hoecakes, are a traditional Southern favorite that are quick and easy to make. This simple recipe combines cornmeal, self-rising flour, buttermilk, and an egg to create a moist batter. The batter is then dropped by spoonfuls into hot oil, where it cooks to crispy perfection. These hoecakes are golden brown on the outside and soft on the inside, making them a delicious accompaniment to savory dishes or a snack on their own. Whether served with collard greens or simply enjoyed with a drizzle of honey, Fried Cornbread is a versatile dish that brings the comforting flavors of the South to your table.
Fried Cornbread, also known as Southern Cornmeal Hoecakes, is a classic Southern dish that combines simplicity with delicious, crispy texture. These golden brown cakes are made with just a few ingredients, making them a perfect side dish or snack. Whether served with savory dishes like collard greens or enjoyed with a drizzle of honey, they are a versatile treat that never disappoints.
Let’s take a look at the key ingredients that make these hoecakes so tasty.
INGREDIENTS
- Cornmeal: The base of this recipe, cornmeal gives the hoecakes their signature texture and flavor. It adds a slight crunch that makes these treats irresistible.
- Self-Rising Flour: The addition of self-rising flour ensures the hoecakes puff up slightly and have a light, tender interior.
- Low-Fat Buttermilk: Buttermilk adds a tangy flavor and moisture to the batter, making the hoecakes soft on the inside while they crisp up on the outside.
- Egg: The egg helps bind the ingredients together, giving the hoecakes structure so they hold their shape when frying.
- Oil for Frying: Frying the batter in hot oil ensures a crispy, golden-brown exterior. You can use coconut oil or any oil of your choice for frying.
INSTRUCTIONS
- Step 1: Mix the Batter
- In a medium-sized bowl, combine 2/3 cup cornmeal, 1/3 cup self-rising flour, 1/3 cup low-fat buttermilk, and 1 large egg. Stir the ingredients together until well mixed. The batter should be very moist but not too runny or soupy.
- Step 2: Heat the Oil
- Heat about 3 tablespoons of oil (such as coconut oil or your preferred oil) in a skillet over medium heat. Make sure the oil is hot before adding the batter to achieve a crispy exterior.
- Step 3: Fry the Hoecakes
- Using a spoon, drop spoonfuls of the batter into the hot oil, similar to how you would cook pancakes. Cook the hoecakes for about 2-3 minutes on one side, or until golden brown. Then, flip and cook the other side for another 2-3 minutes, until both sides are crispy and golden.
- Step 4: Drain Excess Oil
- Once the hoecakes are cooked, remove them from the skillet and place them on a plate lined with paper towels. This will help absorb any excess oil.
- Step 5: Serve
- Serve the fried cornbread hot as a side dish or snack. They are perfect on their own or can be paired with gravy, honey, or served alongside Southern staples like collard greens.
Serving and Storage Tips
- Fried Cornbread, or Southern Cornmeal Hoecakes, are best served hot and fresh, straight from the skillet. Their crispy texture and golden color make them a perfect accompaniment to a hearty Southern meal or as a standalone snack.
- Serve these hoecakes with savory dishes like collard greens, fried chicken, or pork chops. They also pair well with a drizzle of honey for a sweet and salty treat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet to restore their crispiness or use an oven at 350°F for about 10 minutes.
Helpful Notes
- If you want extra crispy hoecakes, use a bit more oil in the skillet, and make sure it’s hot enough before adding the batter. The hotter the oil, the crispier the exterior.
- If you prefer a fluffier texture, you can increase the amount of self-rising flour slightly to give the hoecakes more lift.
- For added flavor, consider mixing in some finely chopped green onions, cheese, or even a little bacon into the batter before frying.
Tips from well-known chefs
- Paula Deen: For a more decadent version, fry the hoecakes in bacon grease instead of oil. It adds a rich, smoky flavor to the cornbread.
- Alton Brown: Always use fresh cornmeal for the best flavor and texture. Stale cornmeal can lead to a dry and tasteless hoecake.
- Emeril Lagasse: Kick it up a notch by adding some Cajun seasoning or a pinch of cayenne pepper to the batter for a spicy twist on this classic Southern dish.