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SOUTHERN CORNMEAL HOECAKES OR FRIED CORNBREAD

TSLCFriedHoeCakes

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)
 
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!
 
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45 Responses

  1. How do I send a friend request

    • You can sign up for new posts on the left hand side of any page on the website by putting your e-mail address in there, Frances. You will be notified when something new is posted on the website but you won’t get the posts on Facebook.

  2. I don’t have self rising corn meal, just plain, is there something I need to add to make this?

  3. I grew up on this as well as pone bread, regular corn bread. I have had it with onions in it. This is what us Southerners grew up on. Real good with soup beans, fried potatoes, greens and all that good food. Glad to find this posted so others can see what good food is like. :-)

  4. I WONDER SOMETHING….DO YOU THINK THESE CAN BE BAKED?….JUST PUT A LITTLE SELF-RISING FLOUR TO MAKE IT A BIT THICKER AND THEN DROP THEM ONTO A COOKIE SHEET AND BAKE THEM LIKE YOU WOULD COOKIES…JUST AN IDEA!

  5. I make them with bacon grease, hot water, and cornmeal. There is nothing better than fried cornbread, turnip greens, and pickled beets!

  6. I keep seeing recipes that use self-rising cornmeal. I’ve never seen self-rising cornmeal in the grocery. What could be used as a replacement?

  7. When I was a kid I stayed with my grandparents in the summer, my grandmother made them several times a week with beans, meatloaf almost anything, and that occasional times when I thought it was awesome that we would have “Campbell’s” vegetable beef soup!!! Thought it was the best supper in the world….lol Thanks for the memories!!

  8. I love the hoecake cornbread, try adding onions in the batter before you fry it.

  9. how do u bake them seems they wouldnt be so fatting

    • Sandy somethings are not meant to be healthy and this one of those things. This food is part of African-American history…they was slaves they made these in the fields. If you cannot handle the way these was and are supposed to be made and eaten then don’t or eat in moderation. Or eat regular corn bread that you bake. Just saying no hard feelings.

    • Fat is not fattening. Best made with bacon drippings, butter or lard. Vegetable oils, such as canola and/or soy should never be used. They are genetically modified, polyunsaturated, and unstable (rancid). The “fattening” part is the corn itself, but you can’t have a hoe cake without corn meal! At least look for non GMO.

  10. I got this off your blogg, but did not write down how to make it ,can you help me? 2 boxes of Jiffy corn bread mix, 8 ozcereal cheese,1 stick of butter,1 can cream corn, 1 can whole corn. My question is do I mix the corn bread mix up to the pkg directions and then add the rest of the ings. Bake on 350 for 45 min

    • I don’t have a recipe like this on my site, Margaret. It must have been somewhere else. I never use cornbread mix.

    • I follow box instructions and add one can of whole kernel corn. Make twice as many muffins. I also cook them in cupcake papers less clean up. My family loves these.

    • Margret are you talking about Corn Pudding??

  11. Very good with black eyed peas! A family tradition for New Years Day.

  12. Just discovered this website- so glad I did! Born and raised in KY now living in Houston. My mom made “hoecakes” often. Try them with cracklins and for a real treat, add onion and eat them with fried fish and slaw- kind of like a flat hushpuppy!

  13. These would be fantastic with chili and soups!

  14. Great with pinto beans!!!

  15. Saw your recipe for the southern hoecakes. We had them on a regular basis with everything. I don’t remember my mother or grandmother ever measuring anything, just mixing in the milk until it “looked right”. One thing I do remember tho… my mother could make them at my grandmother’s house and my grandmother could make them- same kitchen, same everything and they would turn out different. Still just as good. Think I’ll make some soon too!

  16. I made these last night for my husband and myself. I absolutely loved them but I didn’t think my husband was that impressed as he really didn’t say anything. However, tonight when I was cooking smothered pork chops with gravy, mashed potatoes and sweet creamed peas, he asked if I was going to make that good fried cornbread I had made last night. So, of course, I made them again! They are delicious and remind me of what my mother used to make when I was a child. I even had two of the leftovers from last night for breakfast this morning covered in butter and syrup with a glass of milk. MMMMMMGOOD! Thanks for another great recipe!

  17. When I want a fast bread I make hoecakes. Chopped onion and green bell pepper really tops off the flavor and if I have it on hand,shredded cheddar cheese to.

  18. Lets see how many real southerners are on here,love these hoecakes with some good ole poke salad

  19. All we ever used was cornmeal (plain or self-rising), water to make it pour and oil to fry them in. They are just as good that way too. Sometimes throw in a wee bit of diced sweet onion.

  20. Sooooo, where are the gravy recipes? and what is “sawmill gravy” and “red gravy”?

  21. Lordy, these hoecakes bring back so many memories! MyMammaw and my Mama made these all the time! Pinto beans and hoecakes were the best Saturday night meal in the world, unless you had neckbones, collards and hoecakes! And then there were pigs feet, collards and hoecakes! Yes, I am a GRIT! (girl raised in the south!).

  22. Just found you on FB and have enjoyed all. I too grew up on fried cornbread and pintos. Still love them today. Mother made “hoecakes” like a biscuit, except fried it on the stove in a small amount of grease. She made cakes like the fried cornbread and sometimes flattened it out to fit the whole big pan. Loved those with breakfast foods. Can’t beat cornbread with homemade soup and chili too. Rather have cb than crackers.
    Love this site.

  23. I’ve eaten these all my life. We call them Fried Cornbread. They are so good and so very simple to make, I can’t imagine anyone even needing a recipe for them. We simply pour the cornmeal in a big bowl, add an egg and stir in the milk till it “looks right”! LOL. I sent a huge pot of Pinto Beans cooked with ham and lots of fried cornbread to Louisville to help feed the homeless there on Friday. They came back and said the homeless enjoyed your beans but they raved about that “fried cornbread”! Guess the fried cornbread was a treat for them, its a staple at my house with pinto beans although its sometimes baked in the oven in my precious Moma’s old iron skillet. Yum Yum I prefer the baked myself. PS….I met your sweet daughter-in-law at the Ronald McDonald House a few months back, we talked about you and she had nothing but sweet things to say about you. My church stills prepares and serves supper there the third monday of each month. Its a blessing for me to be able to help those in need as much as I can. You never know when you might be the one in need. Happy 2012, hope it has wonderful blessings for you!

    • Hi Debbie, I call it fried cornbread, too, but some people call it hoecakes as well. You said you cannot imagine anyone wanting a recipe. You could if you had this blog. lol. I have people ask me how to fry an egg. There are so many young people out there that know nothing about cooking at all. Just today, someone asked what is the difference in white gravy, sawmill gravy and redeye gravy. I get questions like this every day and about how to cook stuff we have known for years. I grew up on pinto beans and cornbread. My mother did not cook in anything but iron skillets. I like the baked cornbread better, too. Thanks for coming by. I enjoyed reading your comment. My daughter-in-law, Sarah, is a jewel. Happy New Year to you and yours and thank you for being a fan of my site.

      • I’m a Texas gal raised by an Alabama grandmother who made hoecakes all the time. Monday was laundry day and she always had a big pot of pinto beans on the stove cooking and would mix up some hoecake batter and set me to cooking them for lunch. I still have my grandmothers iron skillets.

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