Quick and Easy Hoecakes Recipe (Fried Cornbread) Recipe

Introduction

Hoecakes are a classic Southern treat, offering a crispy fried exterior with a soft, hearty inside. This quick and easy hoecakes recipe uses simple ingredients to make a delicious fried cornbread that pairs perfectly with any meal or enjoyed on its own.

Ingredients

• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 2 eggs, beaten
• 1 tablespoon sugar
• ¾ cup buttermilk
• ½ cup water
• ½ cup vegetable oil, divided

Instructions

1. Step 1: In a large bowl, combine the self-rising flour, self-rising cornmeal, and sugar. In a separate smaller bowl, whisk together the beaten eggs and buttermilk until smooth.
2. Step 2: Pour the wet ingredients into the dry ingredients. Add ¼ cup of vegetable oil and ½ cup of water. Stir gently to combine; the batter will be thick. If it seems too thick, add water a tablespoon at a time until the desired consistency is reached.
3. Step 3: Heat ¼ cup vegetable oil in a large skillet over medium heat until hot.
4. Step 4: Using a large spoon or small ice cream scoop, drop about two tablespoons of batter into the hot oil to form hoecakes approximately 3 inches across.
5. Step 5: Cook each hoecake for 1 to 2 minutes per side, or until golden brown and crispy on the edges. Use a spatula to flip and remove them from the skillet, then drain on paper towels.
6. Step 6: Serve the hoecakes immediately while warm and crispy for best flavor and texture.

Tips & Variations

• For a nuttier flavor, try using peanut oil or another oil with a high smoke point for frying.
• Add a pinch of cayenne pepper or chopped jalapeños to the batter for a spicy kick.
• Serve hoecakes with honey, maple syrup, or alongside savory dishes like chili or fried chicken.

Storage

Store leftover hoecakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat to restore crispiness or microwave briefly. For best texture, avoid reheating in the microwave alone as they may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour and cornmeal instead of self-rising?

Yes, but you will need to add baking powder and salt to replace the leavening in self-rising flour. Use 1½ teaspoons baking powder and ½ teaspoon salt per cup of flour or cornmeal.

What can I serve with hoecakes?

Hoecakes pair wonderfully with a variety of dishes such as chili, soups, fried chicken, or simply drizzled with honey or syrup for a sweet treat.

Quick and Easy Hoecakes Recipe (Fried Cornbread) Recipe

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★★★★★

4.9 from 100 reviews

• Author: Hugo
• Total Time: 20 minutes
• Yield: 8 to 10 hoecakes 1x

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Description

Quick and Easy Hoecakes are traditional fried cornbread patties made with a simple batter of self-rising flour, cornmeal, eggs, buttermilk, and a touch of sugar. Crispy on the outside and tender inside, these hoecakes are perfect for a comforting breakfast or as a side dish, cooked quickly on the stovetop with vegetable oil.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 1 tablespoon sugar

Wet Ingredients

• 2 eggs, beaten
• ¾ cup buttermilk
• ½ cup water (plus extra as needed)
• ½ cup vegetable oil, divided (such as peanut oil)

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Instructions

1. Prepare Dry and Wet Ingredients: In a large bowl, combine the self-rising flour, self-rising cornmeal, and sugar. In a separate smaller bowl, whisk the beaten eggs with the buttermilk until well blended.
2. Mix Batter: Pour the wet ingredients into the dry ingredients. Add ¼ cup of vegetable oil and ½ cup of water. Mix gently to combine all ingredients into a thick batter. If the batter is too thick, add water one tablespoon at a time until the desired consistency is reached, being careful not to over mix.
3. Heat Oil in Skillet: Place a large skillet over medium heat and add the remaining ¼ cup of vegetable oil. Heat the oil until it is hot but not smoking, ready for frying.
4. Shape and Cook Hoecakes: Using a large spoon or small ice cream scoop, drop about two tablespoons of batter into the hot oil, forming patties approximately 3 inches in diameter. Do not overcrowd the skillet.
5. Fry Until Golden and Crispy: Cook each hoecake for 1 to 2 minutes on each side until both sides are golden brown and crispy around the edges. Use a pancake turner or spatula to carefully flip and remove them from the skillet.
6. Drain and Serve: Place the cooked hoecakes on paper towels to drain excess oil. Serve immediately while hot for best texture and flavor.

Notes

• If the batter is too thick, gradually add extra water to loosen it slightly for easier scooping and cooking.
• Use a neutral oil with a high smoke point such as peanut, vegetable, or canola oil for frying.
• Keep the oil at medium heat to cook the hoecakes through without burning the exterior.
• Serve hoecakes with butter, honey, syrup, or savory toppings like chili or eggs for a delicious meal.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Southern American

Keywords: hoecakes, fried cornbread, quick cornbread, southern breakfast, easy hoecakes