Fried Cornbread
1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk, too
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil) for cooking
Mix meal, milk, egg, and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.
Serve with butter. Some people eat these like pancakes with syrup. They are good with any meal and great with collard greens! Enjoy!
From http://thesouthernladycooks.com/2010/07/23/southern-cornmeal-hoecakes/
These Southern Johnny Cakes aka Hoe Cakes would be a great alternative to your everyday pancake – Made with cornmeal , with a touch of sugar and nutmeg – Light , Fluffy with a delicious crisp edge.
- 1 cup flour
- 1 cup cornmeal
- 2 eggs
- 2 1/2 Teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 cup water
- 1/3 cup melted butter
- 1 teaspoons vanilla
- 1/2 teaspoon nutmeg
- Butter or oil for frying
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In a large bowl, mix cornmeal , flour, sugar, baking powder, nutmeg , and salt. Make a well in the center, and pour in milk, water, egg, vanilla and melted butter . Through mix until pancake mixture is smooth
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Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about 2 tablespoons each of the batter onto the cast.
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Fry each Johnny cake until brown and crisp; turn with a spatula, and then brown the other side.
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Remove and serve immediately with syrup and/or butter .
From SouthernKitchen.com
Hoe cakes, a thin cornbread cake made with only three ingredients (water, cornmeal, and salt), have been around since the early American settlements. We even hear through the grapevine that it was George Washington’s favorite food. The word hoe is 1600s England slang for “griddle,” the tool used to make the simple cakes. These days, we add a few more ingredients before we fry them up — here’s a recipe that’s great for scooping up your lunch or supper.
Ingredients
Serves 4
1/2 cup self-rising white cornmeal*
1/2 cup self-rising flour*
2 teaspoons sugar
1/3 cup buttermilk
1 large egg
1/3 cup water
2 tablespoons vegetable oil
Butter for frying
Instructions
In a bowl, mix together the cornmeal, flour, and sugar. Slowly add buttermilk and stir as you go. Add the egg to the mixture and stir well. Add water and vegetable oil until texture becomes like a thick soup. Add more water if needed.
Heat the skillet over medium heat and add butter until melted. The process is similar to making regular pancakes. Add two tablespoons of the mixture into the skillet, frying the cakes until the edges are crispy and both sides are done. Serve with creamed corn, braised greens or honey.
*Self-rising flour : 1 cup of all-purpose flour + 1-1/2 tsp baking powder and 1/4 tsp fine salt.
*Self-rising Cornmeal: 1 cup cornmeal (yellow or white) + 1-1/2 tsp baking powder + 1/2 tsp salt.
