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Fried Cornbread


Fried Cornbread

As a Southern girl at heart, I've always had a thing for cornbread. But nothing compares to the delicious and crispy texture of fried cornbread. I remember growing up, my grandma spent hours in the kitchen cooking up some of the best fried cornbread I’ve ever had. It’s always been my favorite food, but I never knew how to make it on my own until I got my hands on her secret recipe. This particular recipe is also known as "Southern Cornmeal Hoecakes."
The name "Southern Cornmeal Hoecakes" carries a rich history that adds to the allure of this beloved recipe. Derived from a fascinating origin, it harkens back to the days when farming and agriculture were central to Southern life. In the rural regions of the South, where corn was a staple crop, farmers used a tool called a "hoe" to till the soil and tend to their fields.
During long days of labor, these hardworking individuals would often prepare a quick and nourishing meal using cornmeal, shaping it into round cakes and cooking them on a hot griddle or skillet. These humble yet delicious creations became known as "hoecakes" in honor of the instrument that played a crucial role in the cultivation of the corn used to make them. The name Southern Cornmeal Hoecakes thus encapsulates the deep connection to Southern heritage, the rustic charm, and the hearty sustenance that this cherished recipe embodies.
Let me tell you, once you try this recipe, your life will never be the same! The golden and crispy cornbread cakes will melt in your mouth. They’re perfect for breakfast, lunch, or dinner, and can be enjoyed with a variety of toppings ranging from classic butter and honey to savory meats and cheese. Trust me, you’ll want to save this recipe for future use.
Fried Cornbread
2/3 cup of cornmeal
1/3 cup of self-rising flour
1/3 cup of low-fat buttermilk
Oil for frying
1 large egg
1. In a bowl, combine the cornmeal, self-rising flour, low-fat buttermilk, and large egg. Mix the ingredients thoroughly until well blended. The mixture should have a moist consistency, but not be too runny.
2. Heat a skillet with oil. (You can use ~3 tablespoons of coconut oil, or use your preferred oil.)
3. Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the skillet. (The cooking technique used is similar to traditional pancakes.)
4. Cook the fritters until they turn brown on one side, then flip them over to brown the other side.

5. Once the fritters are cooked, transfer them to a plate lined with paper towels. Blot any excess oil by gently pressing the fritters with the paper towels.
6. Serve!

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  1. Hello, thank you for your recipe of the Fried Cornbread, am looking forward to making it. I did enjoy your entrance story. I do take an issue with it. Corn farmers or farmers in general is not just typical to the south. I am a farmers daughter but born and raised in the Midwest. Cornbread, mush, hotcakes and grits were common in my mother's kitchen and in mine as well. We raised field corn, popcorn, sweet corn and i would occasionally be allowed to grow some indian corn,so guess I know corn. I get frustrated with how folks have this as a southern food all the time. I don't see it a a regional food but as farm food. Guess I should hold you responsible you were raised or thought this. Thank you again for the work you did with your documentation and bless your heart.