During long days of labor, these hardworking individuals would often prepare a quick and nourishing meal using cornmeal, shaping it into round cakes and cooking them on a hot griddle or skillet. These humble yet delicious creations became known as “hoecakes” in honor of the instrument that played a crucial role in the cultivation of the corn used to make them. The name Southern Cornmeal Hoecakes thus encapsulates the deep connection to Southern heritage, the rustic charm, and the hearty sustenance that this cherished recipe embodies.
Let me tell you, once you try this recipe, your life will never be the same! The golden and crispy cornbread cakes will melt in your mouth. They’re perfect for breakfast, lunch, or dinner, and can be enjoyed with a variety of toppings ranging from classic butter and honey to savory meats and cheese. Trust me, you’ll want to save this recipe for future use.
Ingredients:
2/3 cup of cornmeal
1/3 cup of self-rising flour
1/3 cup of low-fat buttermilk
Oil for frying
1 large egg
Instructions:
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