An Introduction to Southern Fried Cornbread – A Timeless Delight
Fried cornbread, also known as “cornmeal hoe cakes,” “corn cakes,” or sometimes “Johnnycakes,” is a delightful southern treat. Imagine cornbread dough transformed into a pancake-like form, fried to achieve a crispy exterior while maintaining a fluffy cornbread interior. It’s the perfect side for a hearty mess of greens, a delightful breakfast option, or even a sweet snack when drizzled with syrup.
Legend has it that hoecakes originated with Native Americans, who cooked them on hot stones in an open fire. Later, they were baked on a hoe’s blade, which may explain their unique name, although some dispute this origin.
This recipe comes via a request from Sarah, a family member on Facebook. With a fresh supply of kale from the Cajun, it seemed the perfect time to share this recipe. After all, everyone knows that greens demand a tasty cornbread or hoe cake companion! Of course, these cakes are also fantastic on their own.
Why You’ll Love This Recipe
This recipe offers a crispy, golden exterior with a soft, tender interior, making it a versatile addition to any meal. It’s quick to prepare, requires minimal ingredients, and brings a taste of southern tradition to your table.
Kitchen Equipment You’ll Need
- Mixing bowls
- Whisk
- Cast iron skillet
- Measuring cups and spoons
- Baking sheet and wire rack
Ingredients
- 1 cup baking flour
- 1 cup all-purpose cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup water
- 1/4 cup cooking oil (vegetable oil, canola, melted bacon fat, etc.)
- 1 tablespoon fat for frying, or oil combined with a little butter
Step-by-Step Instructions
- Line a baking sheet with paper towels and place a rack on top; set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- In a liquid measuring cup, mix the buttermilk, water, and oil well. Add the eggs and mix again.
- Combine the wet ingredients with the dry ingredients and mix thoroughly.
- Heat the oil and butter in a cast iron skillet over medium to medium-high heat.
- Drop about 1/8 cup of batter into the hot skillet to form small medallions.
- Fry until golden brown and crispy, then flip and brown the other side.
- Remove the cakes and drain on the prepared rack.
- Serve immediately with hot syrup for breakfast, as a snack, or with greens to soak up the juices!
Tips for Success
- Preheat your skillet well to ensure a crispy exterior.
- Use a nonstick spray on the measuring cup for easy batter release.
Additional Tips and Variations
When fresh corn is in season, add about 1 cup of cut and scraped corn kernels to the batter. You can also make a larger pan hoecake by adding just enough buttermilk to make a stiff dough. Cook in a well-greased 8-inch cast iron skillet over medium-high heat, then lower the heat and brown for 10 to 15 minutes. Flip to brown the other side, or bake in a preheated oven at 425°F for about 15 to 20 minutes without turning.
Nutritional Highlights (Per Serving)
While exact values may vary, these fried cornbread cakes are a source of carbohydrates and protein, with additional nutrients depending on the use of whole cornmeal and the chosen oil.
Frequently Asked Questions (FAQ)
- Can I make these ahead of time? It’s best to enjoy them fresh, but you can reheat them in an oven to restore some crispiness.
- What if I don’t have buttermilk? You can substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes.
- Are there gluten-free options? Substitute the flour with a gluten-free baking mix or almond flour for a gluten-free version.
Conclusion
Fried Cornbread, or Southern Cornmeal Hoe Cakes, is a delicious and versatile recipe that brings a touch of traditional southern cuisine to any meal. We invite you to try this recipe and share your experiences with us. Whether as a side dish or a standalone snack, these crispy, delightful cakes are sure to be a hit!