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:
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Add the buttermilk, beaten egg, and oil (or melted butter) to the dry ingredients. Stir until combined.
- Heat a small amount of oil in a skillet over medium heat.
- Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon.
- Fry for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
- 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:
- Can I make hoecakes without buttermilk? Yes, you can use regular milk mixed with a teaspoon of vinegar or lemon juice to mimic buttermilk.
- 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.
- Can I add other ingredients to the batter? Absolutely! Chopped jalapenos, shredded cheese, or diced onions are great additions.
- How do I keep hoecakes from sticking to the pan? Ensure the skillet is well-oiled and hot before adding the batter.
- 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!