Fried Cornbread Southern Cornmeal Hoecake
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 8 hoecakes
A classic Southern comfort food, these cornmeal hoecakes are little pan-fried cornbread medallions — crispy on the edges, soft in the middle, and absolutely irresistible. Enjoy them for breakfast with butter and syrup, or serve as a side dish with greens, beans, or barbecue!
Ingredients
- ⅔ cup cornmeal
- ⅓ cup self-rising flour
- ⅓ cup low-fat buttermilk
- 1 large egg
- Oil for frying (about 3 tablespoons – coconut, vegetable, or canola oil work great)
Instructions
- Mix the batter: In a medium bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Stir until smooth — the mixture should be thick and moist, but not runny.
- Heat the oil: In a cast iron skillet or heavy-bottom pan, heat about 3 tablespoons of oil over medium heat until shimmering.
- Fry the hoecakes: Drop spoonfuls of batter into the hot oil, flattening slightly. Cook until golden brown on one side, about 2–3 minutes, then flip and brown the other side.
- Drain & serve: Remove from the skillet and place on paper towels to drain excess oil. Serve warm with butter, honey, or alongside your favorite Southern dishes.
Serving Suggestions
- Serve with collard greens, pinto beans, or fried catfish for a true Southern meal.
- Top with honey or maple syrup for a sweet breakfast twist.
- Great for soaking up sauces and gravies from hearty dishes.
Pro Tips
- For extra crispy edges, use a well-seasoned cast iron skillet.
- Don’t overcrowd the pan — cook in batches for even browning.
- If the batter feels too thick, add a splash of buttermilk.
