Southern Hoe Cakes, often referred to as fried cornbread, are a beloved staple in Southern cuisine, steeped in history and flavor. Originating from the early Native American and Southern African American traditions, these delectable cornmeal pancakes were traditionally cooked on a hoe over an open fire. Today, they are cherished as comfort food, often served alongside fried chicken, greens, or as part of a hearty breakfast spread. What makes this recipe special is its simplicity, requiring few ingredients but delivering rich, satisfying flavors that evoke the essence of Southern hospitality.
Ingredients
Scale:
1 cup cornmeal
1/2 cup all-purpose flour (or gluten-free flour for a gluten-free option)
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk (or milk of choice)
1 large egg
Vegetable oil or butter for frying
Instructions
In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt. Whisk until well blended, ensuring no lumps remain.
In a separate bowl, whisk together the buttermilk and egg until smooth.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Heat a skillet over medium heat and add enough oil or butter to coat the bottom of the pan.
Once the oil is hot, pour about 1/4 cup of batter for each hoe cake into the skillet.
Cook for 3-4 minutes, or until bubbles form on the surface. Flip and cook for an additional 2-3 minutes.
Remove the hoe cakes from the skillet and place them on a paper towel-lined plate.
