These might look like pancakes, but they’re not. Trust me, once you try them, your life will never be the same
I’ve always liked cornbread because I’m from the South. But fried cornbread is the best because it tastes great and is crunchy. When I was a kid, my grandmother would spend hours in the kitchen making the best fried cornbread I’ve ever had. It’s always been my favorite food, but until I got her secret recipe, I never knew how to make it myself. There is another name for this recipe: “Southern Cornmeal Hoecakes.”
What makes this recipe even more appealing is that the name “Southern Cornmeal Hoecakes” has a long and interesting past. It comes from an interesting history and remembers a time when farming and farmland were important parts of life in the South. Farmers in the rural South who grew corn as a main crop used a tool called a “hoe” to work the dirt and take care of their fields.
These busy people would often make a quick and healthy meal by rolling cornmeal into round cakes and cooking them on a hot griddle or skillet after a long day of work. People started calling these simple but tasty treats “hoecakes” after the tool that was used to grow the corn that was used to make them. This beloved recipe has a strong link to Southern heritage, a rustic charm, and a hearty comfort food quality that the name “Southern Cornmeal Hoecakes” captures.
You will never eat the same thing again after trying this meal! They will melt in your mouth because they are brown and crispy. You can eat them for breakfast, lunch, or dinner, and there are many toppings you can use, from the standard butter and honey to savory meats and cheese. Trust me, you’ll want to keep this dish handy.
INGREDIENTS:
- Two-thirds of a cup of cornmeal
- 1/3 cup of flour that rises on its own
- Reduced-fat buttermilk, one-third of a cup
- Olive oil for frying
- a single huge egg
INSTRUCTIONS:
- Place the cornmeal, self-rising flour, low-fat buttermilk, and large egg in a bowl and mix their ingredients together. Perform a thorough mixing of the components until they are completely combined. When it comes to consistency, the mixture need to be moist, but it shouldn’t be too runny.
- Bring oil to a simmer in a skillet. (You have the option of using around three tablespoons of coconut oil, or you can use the oil of your choice.)
- Carefully place spoonfuls of the batter into the hot oil, taking care not to crowd the skillet to an excessive degree. (This method of cooking is comparable to the way that pancakes are traditionally prepared.)
- After the fritters have been cooked until they have received a brown color on one side, flip them over and brown the other side.
- Immediately after the fritters have been cooked, place them on a platter that has been lined with paper towels. Using the paper towels, gently press the fritters to remove any extra oil that may have been there.
- Serve and Enjoy!