Southern Fried Cornbread (Hoe Cakes)Crispy on the outside, tender on the inside, this old-fashioned Southern fried cornbread is delicious served with beans, greens, soups, or simply with butter and honey.Ingredients1 cup yellow cornmeal½ cup all-purpose flour1 teaspoon baking powder½ teaspoon salt1 tablespoon sugar (optional)1 large egg¾ cup buttermilk (or regular milk)2 tablespoons melted butter or bacon drippingsVegetable oil or bacon drippings for fryingInstructionsIn a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).In a separate bowl, whisk the egg, buttermilk, and melted butter.Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but spoonable.Heat about ¼ inch of oil in a cast-iron skillet over medium heat.Drop 2–3 tablespoons of batter into the hot skillet for each cake and gently flatten with the back of a spoon.Fry for 2–3 minutes per side, until golden brown and crisp.Transfer to a paper towel-lined plate to drain.Serving IdeasServe with butter and honey.Pair with pinto beans or collard greens.Top with maple syrup for breakfast.Enjoy alongside chili or vegetable soup.
