These little cakes, according to some sources, got their name because slaves used to cook them in the fields on a garden hoe. They would carry the ingredients with them and make hoecakes for their lunch. I have always called this fried cornbread and my family loves it.1 1/2 cups self-rising cornmeal 2/3 cups buttermilk or can use regular milk, too 1 egg 1/2 teaspoon salt 2/3 cup oil (I use canola oil) for cooking Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides. Serve with butter. Some people eat these like pancakes with syrup. They are good with any meal and great with collard greens! Enjoy! You might like to check out these bread recipes, too: Southern Cornmeal Hushpuppies Southern Hot Water Cornbread Southern Spoon Bread Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.