Fried Cornbread

Have you ever craved something that’s both crispy and tender, with a hint of nostalgia? Fried Cornbread, also known as cornmeal hoe cakes, corn cakes, or Johnnycakes, is the perfect solution. Imagine cornbread batter transformed into a fluffy pancake-like delight, with a crispy exterior and a soft, cornbread-like interior. These delightful treats are the quintessential sidekick to a pot of greens, a hearty breakfast, or even a sweet indulgence when drizzled with syrup.

The history of hoe cakes is as rich as their flavor, possibly tracing back to Native American cooking methods using hot rocks over an open fire. The name is said to originate from cooking the batter on the blade of a hoe, although some might contest this origin story.

This recipe was specially requested by Sarah from our Facebook community, and with a sudden bounty of collard greens at hand, it seemed like the perfect time to make these. Whether you pair them with greens or enjoy them solo, these little hoecakes are sure to satisfy.

Why You’ll Love This Recipe

Fried Cornbread is versatile, easy to make, and perfect for any meal of the day. Its crispy edges and soft center make it a crowd-pleaser, and the recipe can be customized with in-season corn or even baked for a different texture.

Kitchen Equipment You’ll Need

• Medium bowl
• Whisk
• Liquid measuring cup
• Cast iron skillet
• Rimmed baking sheet
• Paper towels
• Rack

Ingredients:

• 1 cup of self-rising flour
• 1 cup of all-purpose cornmeal
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 tablespoon of sugar (optional)
• 2 eggs
• 3/4 cup buttermilk
• 1/3 cup water
• 1/4 cup of cooking oil (vegetable, canola, melted bacon fat, etc.)
• 1 tablespoon of fat for frying, or oil combined with a bit of butter

Instructions:

1. Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. Measure out the buttermilk in a liquid measuring cup, and add the water and oil; blend well.
4. Add eggs and mix well; combine with dry ingredients.
5. Heat oil and butter in a cast iron skillet over medium to medium-high heat.
6. Drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
7. Fry until brown and crisp, turn and brown the other side.
8. Remove and let drain on the rack.
9. Serve immediately with warm syrup for breakfast or as a snack, or dip them in greens to soak up that pot likker!

Tips for Success

Spray your measuring cup with non-stick spray before scooping to ensure the batter slips out easily. If you don’t have a 1/8 cup measure, use about 2 tablespoons of batter and shape it into a medallion.

Additional Tips and Variations

When corn is in season, add about 1 cup of fresh corn kernels to the batter. You can also make pan hoecakes by using less buttermilk for a stiffer batter and cooking in an 8-inch cast iron skillet. Alternatively, bake in a preheated 425°F oven for 15 to 20 minutes without turning.

Nutritional Highlights (Per Serving)

While exact values can vary, a typical serving of fried cornbread is a tasty source of carbohydrates and protein, with a moderate amount of fat. Enjoy in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I make this recipe gluten-free? Yes, you can substitute the flour with a gluten-free blend.

What can I use instead of buttermilk? You can use regular milk with a splash of vinegar or lemon juice to mimic buttermilk’s tang.

How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet before serving.

Conclusion

Now that you have all the tips and tricks, it’s time to get cooking! Try out this Fried Cornbread recipe and experience the crispy, comforting goodness for yourself. Don’t forget to share your culinary creations and any delightful variations you come up with. Happy cooking!