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.
FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES
A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!
Provided by Deep South Dish
Categories Bread
Time 30m
Number Of Ingredients 10
Steps:
- 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.
- Add buttermilk, water and eggs; mix well.
- Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure 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, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
HOECAKES (FRIED CORNBREAD)
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
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
FRIED CORNBREAD (SOUTHERN STYLE)
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
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!
QUICK AND EASY CORNBREAD
this is a recipe i dreamed up. i couldn't find one that suited my needs exactly. this one is super easy and always comes out perfect. it's delicious by itself and makes great dressing around the holidays. and my favorite part is i don't have to search for baking powder or soda or settle for a bland mix.
Provided by havoc53
Categories Toddler Friendly
Time 35m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425.
- Grease sides and bottom of a 13x9 glass pan with the shortening.
- Mix the cornmeal, flour, salt and sugar together.
- Mix in the butter, eggs, and milk just until it's well mixed. should be the consistency of grainy glue.
- Pour into the pan and bake for 25 min (I have a small oven and my cook times may be a bit off -- check at 20 could take up to 30 depending on your oven).
Nutrition Facts : Calories 219.2, Fat 10.5, SaturatedFat 5.9, Cholesterol 55.6, Sodium 605.2, Carbohydrate 27.5, Fiber 1.8, Sugar 4.2, Protein 4.8
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BEST HOECAKES RECIPE {FRIED CORNBREAD} - CALL ME PMC
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4.8/5 (4)Category Breakfast or SideCuisine American/SouthernCalories 121 per serving
- Heat 1 to 2 tablespoons oil in a heavy nonstick griddle or well-seasoned cast-iron skillet over medium heat.
- Make a well in the dry ingredients and pour wet ingredients into the dry. Stir gently with a spoon or spatula to combine until ingredients are just moistened. Don’t overmix.
- When the griddle is ready, pour 1/4 cup batter onto the griddle. Cook 1 to 3 minutes per side. (The Hoecake is ready to be turned over when it's dry around the edges and bubbles have formed over the top.)
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