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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.