Fried Cornbread (Hoe Cakes)
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Fried Cornbread (Hoe Cakes)
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Pan Fried Cornbread is a favorite in many Southern homes. Also called Hoe Cakes or Jonny Cakes, they’re like a cross between pancakes and cornbread. This old-fashioned recipe makes a tasty cake that pairs well with any Southern entree. Serve them warm and topped with butter and maple syrup for a comforting breakfast, or as a side with lunch or dinner.
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Ingredients
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar optional
- 1/4 cup water
- 3/4 cup buttermilk or milk
- 2 large eggs beaten
- 1/4 cup canola oil or bacon drippings
- 1 tablespoon butter
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Instructions
- Line a baking sheet with paper towels. Then place a wire rack on top and set aside.
- In a medium bowl, add the flour, cornmeal, baking powder, salt and optional sugar. Whisk to mix.
- Add the water, buttermilk and beaten eggs, whisking until smooth. (The batter should have the consistency of pancake batter; add a dribble of milk if too thick or a teaspoon of cornmeal if too thin.)
- Place a cast iron skillet or nonstick skillet over medium-high heat. When hot, add 1 tablespoon oil and swirl to coat the pan.
- Drop approximately ¼ cup into the pan for each hoe cake. Fry for one minute or so until crispy and golden underneath. Then flip and fry until crispy and golden on the other side.
- Remove to the prepared rack to cool. Repeat the previous two steps for the remaining batter.
- Serve the fried cornbread / how cakes warm with with butter, honey or maple syrup if desired.
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Notes
- Hot Water Cornbread: This variation is also called lace cornbread or thin crispy fried cornbread. To make it, you don’t need the flour, baking powder, milk and eggs. Instead, simply combine 2 cups cornmeal with 1 3/4 cups boiling water, salt and an optional teaspoon sugar. Whisk until smooth and fry in oil the same way.
- Deep Fried Cornbread Balls (Hush Puppies): Refrigerate the batter for at least one hour so it firms up. Heat 2 inches of oil to 350°F in a deep fryer or saucepan. Use a 1 ½-inch cookie scoop to drop balls into the oil (start with 4). Fry until golden, about 3 to 4 minutes. Then remove to a wire rack to cool.
- Storage: Once the cornbread is cooled completely, store in airtight containers in the fridge for up to 3 days. You can also freeze for up to 3 months.
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