Description
Fried Cornbread Hoecakes are crispy, golden patties made from cornmeal, buttermilk, and a few other simple ingredients. A Southern classic that’s quick and easy to make, these hoecakes are perfect for any meal of the day. Whether you’re scooping up gravy, serving them alongside chili, or enjoying them as a snack with honey, hoecakes bring that delicious taste of comfort to your table. Give them a try today and experience Southern cooking at its finest!
Ingredients
Scale
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- Oil for frying (I used about 3 tbsp coconut oil, but you can use vegetable oil, canola oil, or bacon grease)
Instructions
- In a large bowl, mix the cornmeal, self-rising flour, buttermilk, and egg until well combined. The mixture should be moist but not runny.
- Heat 3 tablespoons of oil in a skillet over medium heat.
- Drop spoonfuls of the batter into the skillet, forming small patties. Cook until golden brown on one side, about 2-3 minutes.
- Flip the hoecakes and cook the other side until browned and crispy, another 2 minutes.
- Remove the hoecakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve hot and enjoy!
Notes
- Substitutions: You can substitute all-purpose flour for self-rising flour by adding 1/2 teaspoon of baking powder and a pinch of salt.
- Storage: Leftover hoecakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a skillet or oven for crispy edges.
- Additions: Try mixing in shredded cheese, diced jalapeños, or even crumbled bacon for extra flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Breakfast
- Method: Frying
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 hoecake
- Calories: 150
- Sugar: 1g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg