Cornbread has always appealed to me as a Southern girl at heart. Nothing, however, beats the wonderful and crispy texture of fried cornbread. Growing up, I recall my grandmother spending hours in the kitchen making some of the greatest fried cornbread I’ve ever had. It’s always been my favorite cuisine, but I never understood how to cook it until I discovered her secret recipe. This recipe is often referred to as “Southern Cornmeal Hoecakes.”

The moniker “Southern Cornmeal Hoecakes” has a long history, which adds to the charm of this well-known recipe. It has an interesting origin that dates back to a time when farming and agriculture were vital to Southern life.

Farmers in the rural South, where corn was a primary crop, utilized a tool called a “hoe” to till the soil and tend to their fields.
During long days of labor, these diligent people would frequently prepare a quick and nutritious supper by flattening cornmeal into round cakes and heating them on a heated griddle or skillet.

These simple yet delectable delicacies were dubbed “hoecakes” after the device that was vital in the cultivation of the corn used to produce them. The term Southern Cornmeal Hoecakes encompasses this renowned recipe’s profound link to Southern heritage, rustic charm, and substantial nutrition.

I can assure you that once you try this dish, your life will never be the same! Cornbread cakes that are golden and crunchy will melt in your mouth. They’re ideal for breakfast, lunch, or dinner, and may be topped with anything from basic butter and honey to savory meats and cheese. You’ll want to keep this recipe for later use, believe me.

Ingredients: 2/3 cup cornmeal. one-third cup of self-rising flour, and 1/3 cup of fat-free buttermilk, For frying, use oil. 1 big egg. Instructions: 1. Combine the cornmeal, self-rising flour, low-fat buttermilk, and big egg in a mixing dish. Mix the ingredients until fully combined. The mixture should have a moist but not runny consistency.

2. Heat the oil in a skillet. (You can use 3 tablespoons of coconut oil or your favorite oil.) 3. Drop spoonfuls of batter into the hot oil, taking care not to crowd the skillet. (The cooking method is identical to that of regular pancakes.)

4. Cook the fritters until one side is brown, then flip them over to brown the other side. 5. Remove the fritters from the oven and place them on a platter lined with paper towels. Using paper towels, gently press the fritters to remove any excess oil. 6. Serve!