I have always called this fried cornbread and my family loves it. I make these hoecakes about once a week and they never last long. This old-fashioned recipe has been in our family for many, many years.
Serve these hoecakes with any meal. I eat them for a snack in the afternoons if I have any made up. They are great with buttermilk.
They are wonderful with syrup over them, too! Fried cornbread will soon become a family favorite to serve with any meal.
To make this delicious SOUTHERN-FRIED CORNBREAD You’ll need:
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 whatever you like)
Combine first 4 ingredients together in a bowl, mixing well.
Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side.
Place on a plate with paper towels and blot any excess oil.