Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Cornbread- Southern Cornmeal Hoecakes Recipe

  Tried it? Rate this Recipe:


This recipe for Fried Cornbread- Southern Cornmeal Hoecakes, by , is from Made With Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


1 cup self-rising flour
1 cup all-purpose cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
2 large eggs, beaten
3/4 cup buttermilk (1 cup milk and 1 tablespoon vinegar or lemon juice)
1/3 cup water
1/4 cup bacon drippings, vegetable or canola oil
1 tablespoon butter

Line a rimmed 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. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup or honey butter for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You'll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 - 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).
Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don't happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.
Jalapeno Cheese Fried Cornbread: Prepare as above, adding in 1 cup shredded Cheddar cheese and 1/4 cup chopped pickled jalapeno. Spoon batter into pan, topping with whole slices of pickled jalapeno. Let set and turn.
Hot Water Cornbread: Omit the flour, eggs and buttermilk. Increase cornmeal to 2 cups, adding salt and baking powder. Sugar is optional. For the water, rapidly boil 2 cups of water and begin stirring into the dry mix, a little at a time until mixture gathers together. Depending on grain of cornmeal, you may not need all of the water. Using wet hands, scoop out enough of the cornmeal to form into a pone in the palm of your hand. Add to skillet of hot oil. Drain on paper towels.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!