Hoecakes or fried cornbread is a Southern favorite.
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.
Ingredients for Southern Cornbread:
Buttermilk or can use regular milk, too
Oil, I use canola oil
Notes: Serve your hoecakes with butter. Some people eat these like pancakes with syrup. They are good with any meal and great with collard greens! Enjoy!
Recipe Feedback: “Not exactly like we made them in our house growing up in NC …. but better! I didn’t have self-rising cornmeal and they don’t carry it where I now live, but I found a recipe for it on this site that worked perfectly.”-Jennifer
“I love these. I am NOT a ‘picky’ eater but grandchildren LOVE them and when you can get them jumping up and down at just the mention of the words, YOU GOT A WINNER. THANKS!”-Ralph
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Southern Cornmeal Hoecakes
- 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.
Don’t Forget to Pin this Fried Cornbread or hoecakes.
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