Description
Learn how to make delicious Southern-style hoecakes, also known as fried cornbread, that are crispy on the outside and tender on the inside. These hoecakes are perfect for breakfast or as a side dish with your favorite Southern meals.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tbsp melted butter or bacon grease
Additional:
- vegetable oil for frying
Instructions
- Dry Ingredients: In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
- Wet Ingredients: In a separate bowl, whisk buttermilk, egg, and melted butter or bacon grease until combined.
- Combine: Pour wet ingredients into the dry ingredients and stir just until mixed; do not overmix.
- Fry: Heat 2–3 tablespoons of vegetable oil in a large skillet over medium heat. Drop batter by spoonfuls into the hot oil, gently flattening each hoecake with the back of a spoon.
- Cook: Cook for 2–3 minutes per side until golden brown and crispy.
- Serve: Remove and drain on paper towels. Serve warm with butter, honey, or alongside collard greens and beans.
Notes
- For extra flavor, use bacon grease instead of butter in the batter.
- Make sure the oil is hot enough to crisp the edges but not so hot that it burns the outside before the inside cooks through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 hoecake
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
