Fried Cornbread or Southern hoe cakes, also known as fried cornbread or cornmeal pancakes, are a timeless delight in the world of comfort food. These golden, crispy wonders are quick and easy to prepare, making them perfect for any meal of the day, straight from your trusty cast-iron skillet.
Crafted from scratch with buttermilk and cornmeal, these classic southern corn cakes are not only delectable but also go by various names like cornmeal pancakes, fried cornbread, and hoe cake bread. Up north, they might be recognized as Johnny cakes or journey cakes.
Regardless of their moniker, one thing remains true: homemade southern hoe cakes are a breeze to whip up and an absolute treat to savor!
Why This Recipe Shines:
Versatility: These crispy fried cornbreads are suitable for breakfast, lunch, dinner, or a snack, either hot or cold.
Minimal Ingredients: You probably already have all the required ingredients in your pantry and fridge.
Simplicity: This recipe is easy to follow, ensuring delicious results every time.
Frequently Asked Questions:
1. How did they get their name?
Hoe cakes have a rich history dating back to Native Americans. Originally, it was believed they were named after being cooked on a hoe over a fire. However, it’s now thought that their name stems from the griddle pan they were cooked on, referred to as a “hoe.”
2. What’s the difference between hoe cakes, traditional pancakes, and hot water cornbread?
Hoe cakes, traditional pancakes, and hot water cornbread may share a similar shape, but their ingredients set them apart. Traditional pancakes lack cornmeal, while hot water cornbread skips flour and buttermilk.
3. What pairs well with hoe cakes?
For breakfast, hoe cakes are elevated with a pat of butter and drizzled with blackberry or maple syrup. As a snack, these old-fashioned, corn-flavored gems shine with homemade pecan butter or classic pimento cheese. An adventurous twist involves crumbling hot hoe cakes into a glass of cold buttermilk, creating a culinary masterpiece!
4. How should leftovers be stored and reheated?
Leftovers can be covered and stored in the fridge for three to four days or frozen for up to three months. Thaw them overnight in the refrigerator for optimal results. Reheat in an air fryer at 400 degrees F for 3-4 minutes or on a baking sheet in a 400-degree oven for the same duration. Avoid microwaving for the best texture.
5. Can this recipe be prepared in advance?
Absolutely! Prepare the hoe cake batter in advance and refrigerate it for two to three days. When ready, proceed with the cooking as directed.
Tips:
- While this recipe suggests vegetable or peanut oil.
- Serve hoe cakes warm, and keep them toasty in an oven at 225 degrees F before serving.
- In a pinch, self-rising cornmeal mix can substitute for self-rising cornmeal.
- To replace self-rising flour with all-purpose flour, add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.
- Substituting regular cornmeal for self-rising cornmeal? Include 1 tablespoon of baking powder and 0.5 teaspoons of salt.
- If buttermilk is unavailable, make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and allowing it to sit for five minutes.
- While a cast-iron skillet is ideal, a heavy-duty non-stick skillet or griddle will suffice.
- Get creative by incorporating minced jalapeno, onion, or shredded cheese bits into the batter.
Ingredients:
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 beaten eggs
- 1 tablespoon sugar
- ¾ cup buttermilk
- ½ cup water
- ½ cup vegetable oil (divided)
Instructions:
- In a large bowl, combine self-rising flour, self-rising cornmeal, and sugar.
- In a separate smaller bowl, whisk together beaten eggs and buttermilk.
- Add the wet ingredients to the dry mixture, along with ¼ cup of vegetable oil and ½ cup of water. Stir until well combined, avoiding overmixing; the batter should be thick. If too thick, add water one tablespoon at a time until it reaches the desired consistency.
- Heat ¼ cup of vegetable oil (such as peanut oil) in a large skillet over medium heat.
- When the oil is hot, spoon about two tablespoons of batter onto the skillet for each hoe cake, creating 3-inch rounds.
- Cook for 1-2 minutes on each side, or until both sides are golden brown and the edges turn crispy. Use a pancake turner or spatula to remove and drain on a paper towel.
- Serve immediately.
Notes:
- Keep hoe cakes warm in an oven at 225 degrees F before serving.
- In a pinch, self-rising cornmeal mix can substitute for self-rising cornmeal.
- To replace self-rising flour with all-purpose flour, add 1.5 teaspoons of baking powder and 0.5 teaspoons of salt.
- Substituting regular cornmeal for self-rising cornmeal? Include 1 tablespoon of baking powder and 0.5 teaspoons of salt.
- If buttermilk is unavailable, make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and allowing it to sit for five minutes.
- While a cast-iron skillet is ideal, a heavy-duty non-stick skillet or griddle will suffice.
- Experiment with minced jalapeno, onion, or shredded cheese for a unique twist.
