Fried cornbread, is also known as cornmeal hoe cakes and corn cakes, and sometimes Johnnycakes, is a sort of fried cornmeal flatbread – kind of like if you took cornbread batter and skillet fried it like a pancake. The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil. It’s the perfect companion to a mess o’greens, or for breakfast or as a sweet treat when drizzled with a bit of syrup.
I have read that hoecakes likely started with Native Americans who apparently cooked these on hot rocks inside an open fire. The method was later adapted by cooking the bread on the blade of a hoe, and that is how it got its name, though some folks dispute that.
This was a reader request from one of our Facebook family members Sarah, and since The Cajun brought me home a literal armload of collard greens, I thought I would bump up the request since I clearly had greens in my near future … and everybody knows, you gotta have either cornbread or else some hoecakes to go with! Course these little hoecakes are pretty good all on their own too.
Ingredients:
1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.)
1 tablespoon of fat, for frying, or oil combined with a bit of butter
Instructions:
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