Southern Hoecakes (aka Fried Cornbread)

These little cornbread cakes are pan cooked basically like you would pancakes and served with anything you would usually serve cornbread with. They can also be dusted with confectioners sugar and drizzled with maple syrup for breakfast. I used packaged Jiffy cornbread mix for these.

Photo by Diane V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Your favorite prepared cornbread batter (homemade or packaged)

  • Cooking oil and butter for frying

Directions

Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: