Description
Crispy Southern Fried Cornbread hoecakes made with cornmeal and buttermilk, cooked golden in a skillet and ready in minutes.
Ingredients
Scale
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- Pinch of salt (optional)
- 1/3 cup low-fat buttermilk
- 1 large egg
- 3 tablespoons oil for frying
Instructions
- Whisk cornmeal, self-rising flour, and salt in a bowl.
- Stir in buttermilk and egg until a smooth batter forms.
- Heat oil in a skillet over medium heat.
- Spoon batter into skillet and spread into rounds.
- Fry 2 to 3 minutes per side until golden and crisp.
- Drain on paper towels and serve warm.
Notes
- Do not overcrowd the skillet.
- Adjust batter thickness with extra buttermilk if needed.
- Reheat leftovers in a skillet for best texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 hoecake
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg