Southern Cornmeal Hoecakes, or fried cornbread, hold a special place in the heart of Southern cuisine. These delectable, crispy cakes have roots that trace back to the agrarian lifestyle of the South, where corn was a pivotal crop. The term “hoecake” originally comes from the practice of field workers using a hoe’s flat blade, set over a fire, as an impromptu griddle to cook these cornmeal cakes. This method provided a simple, filling meal that could be prepared and enjoyed even while away from the kitchen, embodying the essence of resourcefulness and simplicity.
Ingredients:
2/3 cup of cornmeal
1/3 cup of self-rising flour
1/3 cup of low-fat buttermilk
Oil for frying (coconut oil is a great option for a hint of sweetness)
1 large egg
Instructions:
