Description
Fried Cornbread Southern Cornmeal Hoecakes are a delightful staple of Southern cuisine. Their crispy exterior and soft, warm center make them an irresistible treat. Versatile and delicious, they can be customized with cheese, fresh herbs, jalapeños, or sweet additions like honey or maple syrup. Perfect for breakfast, lunch, or dinner!
Ingredients
Basic Ingredients
2 cups of yellow cornmeal
1 cup of all-purpose flour
2 tablespoons of granulated sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of buttermilk, at room temperature
2 large eggs, beaten
1/4 cup of unsalted butter, melted
Additional Flavoring Ingredients
1 cup of fresh corn kernels (or canned corn, drained)
1/2 cup of chopped green onions or scallions
1/2 cup of shredded cheese (cheddar or jalapeño cheddar)
Frying Ingredients
Vegetable oil (for frying, approximately 2 cups)
Optional: Bacon grease (for added savory flavor)
Optional Garnishes & Pairings
Fresh herbs (like cilantro or parsley)
Honey or maple syrup
Chili jam
Instructions
Gather Your Ingredients
Start by collecting all your ingredients. This ensures you have everything at hand.Mix the Dry Ingredients
In a large mixing bowl, combine cornmeal, baking powder, and salt. Stir with a whisk to evenly distribute the ingredients.Combine the Wet Ingredients
In a separate bowl, beat the eggs and add the buttermilk. Mix until smooth.Combine Wet & Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.Heat the Oil
Heat enough vegetable oil in a large skillet (about 1/4 inch deep) over medium heat. Test if it’s hot enough by dropping a small bit of batter into the oil—if it sizzles, it’s ready.Fry the Hoecakes
Using a ladle, drop portions of batter into the hot oil, spacing them 2 inches apart. Fry each side for about 3 minutes or until golden brown.Drain Excess Oil
Remove the hoecakes from the skillet and place them on paper towels to drain excess oil.Serve & Enjoy
Serve the hoecakes hot with optional toppings such as honey, butter, or herbs.
Notes
Storage:
Store cooled hoecakes in an airtight container for up to 3-5 days in the fridge.
For longer storage, freeze individually wrapped hoecakes for up to 3 months.Vegan Option:
Substitute buttermilk with almond milk + vinegar and eggs with flax eggs for a vegan version.Health Tip:
For a healthier version, bake the hoecakes on a greased sheet at 400°F (200°C) instead of frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Snack
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 hoecake
- Calories: 150-200 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Southern hoecakes, fried cornbread, cornbread hoecakes, southern recipe, crispy hoecakes, cornbread cakes