Name: Fried Cornbread (Hoecakes)
Ingredients: 1 cup cornmeal (yellow or white); ½ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 tablespoon granulated sugar (optional); ¾ cup buttermilk (or milk); 1 large egg; Vegetable oil or bacon grease, for frying

Ingredients

Scale

1 cup cornmeal (yellow or white)
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon granulated sugar (optional)
¾ cup buttermilk (or milk)
1 large egg

Vegetable oil or bacon grease, for frying

Instructions

Step 1: Mix the Dry Ingredients

In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using). Stir until evenly mixed.

Step 2: Add the Wet Ingredients

Add buttermilk and egg to the dry ingredients. Stir just until a thick, spoonable batter forms. Do not overmix.

Step 3: Heat the Oil

Heat about ¼ inch of oil or bacon grease in a cast-iron skillet over medium heat. Oil should be hot but not smoking.

Step 4: Fry the Cornbread

Scoop batter by heaping tablespoons into the hot skillet, gently flattening into small patties. Fry for 2–3 minutes per side, until golden brown and crispy.

Step 5: Drain and Serve

Remove fried cornbread and place on a paper towel-lined plate to drain excess oil. Serve warm.

Notes

Use a cast-iron skillet for best browning.
Oil should stay hot—adjust heat as needed.
Batter should be thick, not runny.

Fry in batches to avoid overcrowding.