Fried Cornbread – Southern Cornmeal Hoecakes

Fried Cornbread – Southern Cornmeal Hoecakes are a beloved Southern classic. These crispy-on-the-outside, soft-on-the-inside cakes are a perfect side dish for collard greens, beans, or fried fish. Hoecakes are made with simple pantry staples and fried to golden perfection, offering a quick and satisfying addition to any meal.

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 egg, beaten
• 2 tbsp oil or melted butter (for the batter)
• Oil for frying

Instructions:

1. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
2. Add the buttermilk, beaten egg, and oil (or melted butter) to the dry ingredients. Stir until combined.
3. Heat a small amount of oil in a skillet over medium heat.
4. Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon.
5. Fry for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
6. Serve warm with butter or your favorite topping.

Storing and Preserving:

Store leftover hoecakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet for a couple of minutes on each side. They can also be frozen for up to 2 months—simply reheat them directly from frozen in the oven or skillet.

Common Mistakes and Troubleshooting:

• Too thick: If your hoecakes are too thick and dense, thin the batter with a little more buttermilk.
• Batter spreads too much: If the batter is too loose, add a bit more cornmeal or flour to thicken it up.
• Uneven cooking: Ensure the oil is hot enough (but not too hot) to cook them evenly and avoid soggy centers.
• Burning the outside: Fry over medium heat; too high, and the exterior will burn before the inside cooks through.
• Greasy hoecakes: Make sure to use just enough oil for frying and drain them on paper towels after cooking.

FAQs:

1. Can I make hoecakes without buttermilk? Yes, you can use regular milk mixed with a teaspoon of vinegar or lemon juice to mimic buttermilk.
2. Can I bake hoecakes instead of frying them? Hoecakes are traditionally fried, but you can bake them at 375°F for about 15 minutes, flipping halfway.
3. Can I add other ingredients to the batter? Absolutely! Chopped jalapenos, shredded cheese, or diced onions are great additions.
4. How do I keep hoecakes from sticking to the pan? Ensure the skillet is well-oiled and hot before adding the batter.
5. Can I use self-rising cornmeal instead of regular? Yes, just omit the baking powder and salt if using self-rising cornmeal.

Conclusion:

Southern Cornmeal Hoecakes bring a nostalgic, comforting taste of the South to your table. Quick to whip up and endlessly versatile, they’re the perfect accompaniment to hearty meals or even enjoyed on their own with a slather of butter. Fried until golden brown, these hoecakes are sure to become a family favorite!