Description
Southern Fried Cornbread Hoecakes are a classic comfort food featuring crispy, golden-brown cornmeal cakes fried to perfection on a skillet. These hoecakes are tender on the inside and perfect for serving warm with butter, syrup, or your favorite toppings. A quick, easy recipe ideal for breakfast or as a side dish.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
For Frying
- 1/4 cup melted butter or vegetable oil
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt, ensuring they are evenly mixed.
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk and egg until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the hoecakes tender.
- Heat the Skillet: Preheat a skillet or griddle over medium heat and add the melted butter or vegetable oil, swirling to coat the cooking surface evenly.
- Cook the Hoecakes: Drop spoonfuls of batter onto the skillet, shaping them into small, round cakes. Fry each hoecake for 2-3 minutes per side until they turn golden brown and have a crisp exterior.
- Drain Excess Oil: Once cooked, transfer the hoecakes to a plate lined with paper towels to remove any excess oil.
- Serve Warm: Serve the hoecakes warm topped with butter, syrup, or other preferred toppings for a delicious meal or side.
Notes
- Do not overmix the batter to ensure the hoecakes remain light and tender.
- Use a non-stick skillet or well-seasoned griddle for best frying results.
- Adjust heat as needed to prevent burning while ensuring the inside cooks thoroughly.
- These hoecakes can be made with vegetable oil for a dairy-free frying option.
- Serve immediately for the best texture, as they may lose crispness when cooled.
