Southern Cornmeal Hoecakes Recipe
Southern Cornmeal Hoecakes, also known as Johnnycakes, are a beloved, time-honored dish in Southern cuisine. These simple yet flavorful cornmeal cakes offer crispy edges and soft interiors, making them a versatile side dish for breakfast, snacks, or hearty dinners. This recipe captures the comforting nostalgia of traditional cooking, passed down through generations.
Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- Oil for frying e.g., coconut oil
Instructions
Mix the Ingredients:
- In a large bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. In a separate bowl, whisk together 1/3 cup buttermilk and 1 large egg. Pour the wet mixture into the dry ingredients and stir until well combined.
Prepare to Fry:
- Heat a skillet over medium heat and add enough oil to coat the bottom. The oil is ready when a drop of batter sizzles upon contact.
Cook the Hoecakes:
- Scoop the batter into the hot skillet, forming small rounds. Fry each hoecake for 2-3 minutes per side until golden and crispy. Flip carefully and cook the other side to the same golden hue.
Drain and Serve:
- Transfer the hoecakes to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or your favorite toppings.
Notes
For added texture, mix in fresh corn kernels. To add a savory twist, incorporate shredded cheese or chopped herbs into the batter.
Nutrition
Serving: 50gCalories: 120kcal
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