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Fried Cornbread – Southern Cornmeal Hoecakes
Fried Cornbread - Southern Cornmeal Hoecakes
Healthy recipes offer you Fried Cornbread - Southern Cornmeal Hoecakes, we hope you like it
5 from 1 vote
Course: food
Cuisine: American
Keyword: Fried Cornbread – Southern Cornmeal Hoecakes!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 5
Ingredients
- 1 CUP SELF-RISING FLOUR
- 1 CUP ALL-PURPOSE CORNMEAL
- 2 TEASPOONS BAKING POWDER
- 1/2 TEASPOON SALT
- 1 TABLESPOON SUGAR, OPTIONAL
- 3/4 CUP BUTTERMILK
- 1/3 CUP WATER
- 2 LARGE EGGS, BEATEN
- 1/4 CUP COOKING OIL OR BACON DRIPPINGS
- 1 TABLESPOON BUTTER
Instructions
- 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 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 OR AS A SNACK, OR DIP ’EM IN A MESS O’ GREENS TO SOP UP THAT POT LIKKER (JUICE FROM THE GREENS)!
- VARIATION: WHEN CORN IS AT PEAK AND IN-SEASON, ADD ABOUT 1 CUP OF CORN CUT AND SCRAPED OFF THE COB. YOU’LL NEED ABOUT 1 LARGE EAR OF CORN. CAN ALSO MAKE THIS INTO A PAN HOECAKE. ADD ONLY ENOUGH BUTTERMILK TO MAKE A STIFF BATTER. YOU MAY NOT NEED THE ADDITIONAL WATER. POUR INTO A SCREAMING HOT, WELL GREASED 8-INCH CAST IRON SKILLET OVER MEDIUM HIGH HEAT. REDUCE HEAT AND LET BROWN UNDERNEATH ABOUT 10 – 15 MINUTES. RUN A METAL EGG TURNER UNDERNEATH AND TURN TO BROWN THE OTHER SIDE. CAN ALSO BAKE IN A WELL PREHEATED 425 DEGREE F OVEN FOR ABOUT 15 TO 20 MINUTES (NO TURNING NEEDED).
- TIP: IF YOU SPRAY THE MEASURING CUP WITH A BIT OF NON-STICK SPRAY BEFORE SCOOPING, THE BATTER WILL SLIP RIGHT OUT. IF YOU DON’T HAPPEN TO HAVE THAT 1/8 CUP MEASURE, JUST DO ABOUT 2 TABLESPOONS OF BATTER IN ONE PILE AND PUSH IT AROUND TO FORM A MEDALLION.
- JALAPENO CHEESE FRIED CORNBREAD: PREPARE AS ABOVE, ADDING IN 1 CUP SHREDDED CHEDDAR CHEESE AND 1/4 CUP CHOPPED PICKLED JALAPENO. SPOON BATTER INTO PAN, TOPPING WITH WHOLE SLICES OF PICKLED JALAPENO. LET SET AND TURN.
- HOT WATER CORNBREAD: OMIT THE FLOUR, EGGS AND BUTTERMILK. INCREASE CORNMEAL TO 2 CUPS, ADDING SALT AND BAKING POWDER. SUGAR IS OPTIONAL. FOR THE WATER, RAPIDLY BOIL 2 CUPS OF WATER AND BEGIN STIRRING INTO THE DRY MIX, A LITTLE AT A TIME UNTIL MIXTURE GATHERS TOGETHER. DEPENDING ON GRAIN OF CORNMEAL, YOU MAY NOT NEED ALL OF THE WATER. USING WET HANDS, SCOOP OUT ENOUGH OF THE CORNMEAL TO FORM INTO A PONE IN THE PALM OF YOUR HAND. ADD TO SKILLET OF HOT OIL. DRAIN ON PAPER TOWELS.
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