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 Don’t Forget to Pin! .© 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. Feel free to “share” with your friends by clicking on the Facebook, Twitter or Pinterest buttons below. You can print by clicking on the printer icon below each post next to the Facebook, Pinterest and Twitter buttons in the green square with the photo of a printer. Click the green square to print.