Southern Cornmeal Hoecakes

Oh, fried cornbread, or as we Southerners like to call them, “Southern Cornmeal Hoecakes.” There’s something magical about this dish, deeply rooted in the rich soil of the South, where corn is more than just a crop—it’s a staple of life and culture. These hoecakes are more than just food; they’re a nod to a bygone era where field workers would cook these hearty cornmeal cakes on the flat of a hoe, right over an open fire in the fields. It’s this humble beginning that gives hoecakes their name and this recipe its soul.

Growing up, I always looked forward to visiting my grandma, who would whip up these crispy delights, filling the kitchen with the irresistible aroma of cooking cornmeal. It’s a fond memory that I cherish, and now, I want to pass on this simple yet wonderful recipe to you. Whether you serve them topped with a pat of butter, drizzled with honey, or alongside your main meal, these hoecakes are sure to transport you to the warm, welcoming kitchens of the South.

INGREDIENTS:

2/3 cup cornmeal

1/3 cup self-rising flour

1/3 cup low-fat buttermilk

1 large egg

Oil for frying (coconut oil adds a nice touch, but feel free to use what you prefer)

DIRECTIONS:

Mix Ingredients: In a mixing bowl, stir together the cornmeal, self-rising flour, buttermilk, and egg until well combined. The batter should be thick but pourable, just right for scooping into a hot skillet.

Prepare to Fry: Heat your skillet over medium heat and add enough oil to coat the bottom. The oil should be hot enough that a drop of batter sizzles upon contact.

Cook the Hoecakes: Spoon the batter into the skillet, forming small rounds, much like you would pancakes. Don’t overcrowd the pan to ensure even cooking and easy flipping …