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)!
SWEET 'N' CORNY HOECAKES
Provided by Sunny Anderson
Time 35m
Yield 14 hoecakes
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
- Preheat the oven to 200 degrees F.
- In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
- Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
SOUTHERN CORNMEAL HOECAKES
This little corn meal cake can be eaten with butter or syrup ..These are good with any meal really .
Provided by chilady61
Categories < 15 Mins
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix cornmeal , milk , egg and salt together . drop by spoonful onto hot oil . Brown on one side then turn and fry until golden brown on both sides .Serve with butter .
Nutrition Facts : Calories 131.2, Fat 2.8, SaturatedFat 1, Cholesterol 34.8, Sodium 599.2, Carbohydrate 22.8, Fiber 2, Protein 4.5
CORNMEAL HOECAKES
Bob's Red Mill makes a coarse cornmeal that's perfect for these, but don't stress if you can't find it. A finer grind will just have less crunch.
Provided by Barrel & Ashes, Studio City, CA
Categories Side Cornmeal Bake Cake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
- Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
- Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.
HOECAKES
A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.
Provided by PaulaG
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
- Add the egg, buttermilk and melted butter; whisking to combine.
- Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
- Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
- Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
- Place on a warmed serving platter; serve hot.
Nutrition Facts : Calories 235.3, Fat 9.2, SaturatedFat 3, Cholesterol 56.6, Sodium 645.5, Carbohydrate 33.3, Fiber 2.3, Sugar 9.6, Protein 6.2
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