QUICK AND EASY HOECAKES RECIPE (FRIED CORNBREAD)
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
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 HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 2
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
SOUTHERN CORNMEAL HOECAKES
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
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.
MISS BROWN'S HOECAKES
Hoecakes (or as my grandmother calls them, fried bread) are the perfect combination of my favorites: a pancake and cornbread. Served with maple syrup or a simple drizzle of honey, this dish can be served at breakfast or as a side item during dinner.
Provided by Food Network
Categories side-dish
Time 25m
Yield 5 servings (10 small hoecakes)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
- Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
- Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
- Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
- Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
- Serve hot and fresh with butter and maple syrup if desired.
RIVERHOUSE CORN BREAD (ONION HOECAKE)
Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.*
Provided by Leslie in Texas
Categories Grains
Time 32m
Yield 30 hoecakes
Number Of Ingredients 7
Steps:
- Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
- Heat 1/4 inch oil in large skillet over medium-high heat.
- Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
- Remove using slotted spatula and drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 29.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.6, Sodium 179, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 1.1
YELLOW CORNMEAL HOE CAKE
Hoe Cakes were the first simple forms of corn bread in the South. Simple corn meal mixed with water and salt and then baked. Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. Slaves baked theirs on a plank or the cotton hoe on hot embers. This is where they get the name "Hoe Cake". Serve Hoe Cakes as bread or as a side item with dinner or as breakfast with butter and syrup.
Provided by Mommykicksbutt
Categories Quick Breads
Time 13m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 4
Steps:
- Put water on to boil. In a large cowl combine the cornmeal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup and measure 2 full cups water. Pour the boiling water over the cornmeal and stir. The cornmeal will swell up, absorbing the water and making a very thick mash. Heat a very well oiled large skillet over medium high heat, re-oiling the pan after each batch. Scoop out about ¼ cup of hot mash and shape into a patty. Fry the cakes in hot oily skillet until brown & crispy on both sides.
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