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Fried Cornbread (Hoe Cakes) Recipe
Ingredients:
- 1 cup cornmeal (preferably self-rising)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder (if not using self-rising cornmeal)
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or regular milk)
- 1 large egg
- 2 tablespoons melted butter or bacon grease (plus more for frying)
- Oil or butter for frying (about 1/4 cup)
Instructions:
- Mix Dry Ingredients
In a medium bowl, combine cornmeal, flour, baking powder (if using), salt, and sugar.
- Add Wet Ingredients
In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined. The batter should be thick but pourable — like pancake batter. Add a splash of milk if it’s too thick.
- Heat the Skillet
Heat a heavy skillet (cast iron is best) over medium heat. Add a little oil or butter to coat the bottom.
- Fry the Cornbread
Spoon about 2 tablespoons of batter per cake into the pan. Flatten slightly with the back of the spoon. Fry for 2–3 minutes per side, or until golden brown and crispy.
- Drain and Serve
Remove and drain on paper towels. Serve hot with butter, honey, or alongside collard greens, beans, or chili.
Tips:
- Want it crispier? Use more oil and make smaller cakes.
- No buttermilk? Use 1 cup milk + 1 tablespoon vinegar or lemon juice.
- Add-ins: Chopped onions, corn kernels, or jalapeños for extra flavor.
