"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 Hoecakes Recipe

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This recipe for Fried Cornbread – Southern Hoecakes, by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
1 cup self-rising flour
1 cup all-purpose corn meal
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, canola, melted bacon fat, etc.)
1 tablespoon fat, for frying, or oil combined with a bit of butter

Directions:
Directions:
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 buttermilk, then add the water and oil to it and blend well, then add eggs and mix well. Combine with the dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium-high heat 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 for breakfast or as a snack, or dip them in a mess of greens to sop up that pot likker (juice from the greens).
Variation: when corn is in season add about 1 cup of corn cut and scraped off the cob. You’ll need 1 large ear of corn.
You can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need additional water. Pour into a screaming hot, well-greased 8” cast iron skillet over medium high heat. Reduce heat and let brown underneath, about 10-15 minutes. Run a metal spatula underneath and turn to brown the other side. Can also bake in a well preheated 425° oven for about 15-20 minutes.

 

 

 

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