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Fried Cornbread (Southern Cornmeal Hoecakes)

Delight in these crispy, golden Southern cornmeal hoecakes, perfect for any meal and incredibly simple to make.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Hoecakes
  • 1 cup cornmeal Regular cornmeal can be used, add baking powder and salt if self-rising is not available.
  • 1 cup water Adjust quantity as needed to achieve desired batter consistency.
  • 1 tbsp baking powder Optional, for regular cornmeal.
  • 1 pinch salt Adjust to taste.
  • 2 tbsp vegetable oil or bacon grease For frying.

Method
 

Preparation
  1. Heat a cast iron skillet or a sturdy skillet over medium heat.
  2. In a bowl, combine cornmeal, water, baking powder, and salt. Mix well until you achieve a smooth batter.
  3. Add a pinch of green onions or corn kernels if desired.
  4. Coat the skillet with vegetable oil or bacon grease and allow it to heat until it shimmers.
Cooking
  1. Pour the batter into the skillet in small portions, forming round cakes.
  2. Cook until bubbles form on the surface and edges appear set, about 3-4 minutes.
  3. Flip and cook for an additional 2-3 minutes until golden brown and crispy.
  4. Repeat with remaining batter, adding more oil as needed.

Notes

Ensure the skillet is hot enough to prevent hoecakes from soaking up too much oil. For sweetness, consider adding honey or buttermilk. These hoecakes can be served with pinto beans, collard greens, or as a side to fried chicken.