Fried Cornbread Aka Hoe Cakes Recipes

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HOECAKES (FRIED CORNBREAD)



Hoecakes (fried cornbread) image

My grandmother used to make these little cornbread cakes for us, and I love to make them for my grandchildren too. People outside Savannah know them as hoecakes, but we just call them fried cornbread. Whatever name you use, you can't go wrong with them-everyone loves them, and they're so easy. They're great as pancakes for breakfast with a little cane syrup drizzled over them, or alongside a mess of greens, or as an alternative to cornbread or biscuits with lunch or dinner. They have a nice crisp crust on the outside and a soft, sweet corn flavor inside.I like white cornmeal better than yellow for grits or cornbread, and for just about anything. To me, yellow cornmeal and yellow grits have a texture that's a little too grainy. The yellow also takes longer to cook-a lot of people don't know that.If you saved the flavorful frying grease from making fried chicken, you'll be glad you did when you add a spoonful to this batter.This recipe makes a small batch. Double or triple it if you need to feed a big family or a lot of friends. The batter will keep for a couple of days in the refrigerator. Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Provided by Dora Charles

Number Of Ingredients 8

1/2 cup self-rising white cornmeal
1/2 cup self-rising flour
2 teaspoon sugar
1/3 cup buttermilk
1 large egg
1/3 cup water, or more as needed
2 tablespoon melted fat or oil, such as bacon grease, fried-chicken grease, butter, or vegetable oil
butter or mixed butter and vegetable oil, for frying

Steps:

  • In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoon's edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
  • I like to fry the cornbread cakes in my grandmother's castiron skillet or on a flat iron griddle, but any skillet or griddle will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a 1⁄8-cup (2-tablespoon) measure into the skillet, in batches if necessary.
  • Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until they're done. Like with pancakes, you can't say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.

Nutrition Facts : ServingSize 1 serving, Calories 313 calories, Sugar 3 g, Fat 19 g, Carbohydrate 30 g, Cholesterol 53 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 255 mg

QUICK AND EASY HOECAKES RECIPE (FRIED CORNBREAD)



Quick and Easy Hoecakes Recipe (Fried Cornbread) image

Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and can be served any time of day straight out of the cast-iron skillet.

Provided by Sharon Rigsby

Categories     Appetizer     Bread     Side Dish     Snack

Time 20m

Number Of Ingredients 7

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs (beaten)
1 tablespoon sugar
¾ cup buttermilk
½ cup water
½ cup vegetable oil (divided)

Steps:

  • Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
  • Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don't over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
  • Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
  • When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
  • Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
  • Serve immediately.

Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.005 g, Cholesterol 27 mg, Sodium 287 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

SOUTHERN CORNMEAL HOECAKES



Southern Cornmeal Hoecakes image

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup!

Provided by The Southern Lady

Categories     bread

Time 25m

Number Of Ingredients 5

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)

Steps:

  • 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.

SOUTHERN HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)



Southern Hoecakes (aka Fried Cornbread) Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 2

Your favorite prepared cornbread batter (homemade or packaged)
Cooking oil and butter for frying

Steps:

  • Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf

GRANNY'S FRIED CORNBREAD



Granny's Fried Cornbread image

Make and share this Granny's Fried Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 24m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 cups cornmeal
1/4 teaspoon salt
1/4 cup self rising flour
1 cup water
1/4 cup bacon drippings or 1/4 cup cooking oil
1/2 cup milk or 1/2 cup buttermilk
1 egg

Steps:

  • Gently stir together all ingredients in a mixing bowl.
  • Drop batter with a large spoon onto a hot, well greased griddle.
  • Cook as you would for pancakes, turning to brown both sides.
  • Serve with butter.

FRIED CORNBREAD (SOUTHERN STYLE)



Fried Cornbread (Southern Style) image

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Provided by Seasoned Cook

Categories     Breads

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 3

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

Steps:

  • Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  • In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
  • Serve and enjoy this tasty bread!

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