Southern Cornmeal Hoecakes (Fried Cornbread)
Golden, crispy, and full of Southern charm, these fried cornbread cakes — also known as hoecakes — are perfect for any meal. A true comfort food classic that melts in your mouth!
- Prep Time: 5 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–23 minutes
- Yield: About 6–8 hoecakes (serves 4)
- Category: Side Dish, Bread
- Method: Pan-Fried
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
Oil for frying (about 3 tablespoons; coconut oil or preferred cooking oil)
Instructions
Make the Batter:
In a mixing bowl, combine cornmeal, self-rising flour, buttermilk, and egg. Stir until fully blended. The batter should be moist and scoopable, but not overly runny.
Heat the Skillet:
Add about 3 tablespoons of oil to a skillet (cast iron preferred) over medium heat. Allow it to heat thoroughly.
Fry the Cornbread:
Drop spoonfuls of batter into the hot oil, spacing them apart. Cook like pancakes: fry until golden brown on one side (about 2–3 minutes), then flip and cook the other side until browned and crisp.
Drain and Serve:
Transfer cooked hoecakes to a paper towel-lined plate. Gently blot the tops to remove excess oil. Serve warm.
Notes
For extra crunch, use stone-ground cornmeal.
Add minced jalapeños, corn kernels, or cheddar cheese to the batter for a savory twist.
These pair wonderfully with soups, stews, greens, or fried chicken.
To make them more breakfast-ready, drizzle with honey or serve with sausage gravy.
