The recipe for Southern Cornmeal Hoecakes or fried cornbread sounds like a delicious and culturally rich dish! Here’s the structured version of the recipe for easier reference:
Ingredients:
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- Oil for frying
- 1 large egg
Instructions:
- Prepare the Batter:
- In a bowl, thoroughly mix together the cornmeal, self-rising flour, low-fat buttermilk, and a large egg until well blended. Ensure the mixture has a moist consistency without being too runny.
- Heat Oil:
- Heat a skillet with oil over medium heat. You can use approximately 3 tablespoons of coconut oil or your preferred oil for frying.
- Frying the Hoecakes:
- Drop spoonfuls of the batter into the hot oil, similar to the process of making traditional pancakes. Ensure not to overcrowd the skillet to allow the hoecakes enough space to fry evenly.
- Cooking:
- Cook the hoecakes until they turn golden brown on one side. Once browned, carefully flip them over to cook and brown the other side.
- Draining Excess Oil:
- Once the hoecakes are cooked and reach a golden brown color on both sides, transfer them to a plate lined with paper towels. Gently blot any excess oil by pressing the hoecakes with the paper towels.
Enjoy these golden and crispy Southern Cornmeal Hoecakes! They are versatile and can be enjoyed at any meal, with various toppings or accompaniments, showcasing the rich flavors of Southern cuisine and heritage.