Best Fried Cornbread Southern Cornmeal Hoecakes Recipes

Southern Cornmeal Hoecakes image

Provided by The Southern Lady

Categories bread

Time 25m

Number Of Ingredients 5

1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk (too)
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil for cooking)

Steps:

Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

Fried Cornbread - Southern Cornmeal Hoecakes image

Provided by Deep South Dish

Categories Bread

Time 30m

Number Of Ingredients 10

1 cup self-rising flour
1 cup all-purpose cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
3/4 cup buttermilk
1/3 cup water
2 large eggs, beaten
1/4 cup cooking oil or bacon drippings
1 tablespoon butter

Steps:

Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
Add buttermilk, water and eggs; mix well.
Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

Southern Hoecakes (aka Fried Cornbread) Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 2

Your favorite prepared cornbread batter (homemade or packaged)
Cooking oil and butter for frying

Steps:

Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf