Fried Cornbread

Fried Cornbread (Hoe Cakes) Recipe

Ingredients:

• 1 cup cornmeal (preferably self-rising)

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder (if not using self-rising cornmeal)

• 1/2 teaspoon salt

• 1 tablespoon sugar (optional)

• 1 cup buttermilk (or regular milk)

• 1 large egg

• 2 tablespoons melted butter or bacon grease (plus more for frying)

• Oil or butter for frying (about 1/4 cup)

Instructions:

1. Mix Dry Ingredients
   In a medium bowl, combine cornmeal, flour, baking powder (if using), salt, and sugar.

2. Add Wet Ingredients
   In a separate bowl, whisk together buttermilk, egg, and melted butter. Pour into the dry ingredients and stir until just combined. The batter should be thick but pourable — like pancake batter. Add a splash of milk if it’s too thick.

3. Heat the Skillet
   Heat a heavy skillet (cast iron is best) over medium heat. Add a little oil or butter to coat the bottom.

4. Fry the Cornbread
   Spoon about 2 tablespoons of batter per cake into the pan. Flatten slightly with the back of the spoon. Fry for 2–3 minutes per side, or until golden brown and crispy.

5. Drain and Serve
   Remove and drain on paper towels. Serve hot with butter, honey, or alongside collard greens, beans, or chili.

Tips:

• Want it crispier? Use more oil and make smaller cakes.

• No buttermilk? Use 1 cup milk + 1 tablespoon vinegar or lemon juice.

• Add-ins: Chopped onions, corn kernels, or jalapeños for extra flavor.