These might look like pancakes, but they’re not. Trust me, once you try them, your life will never be the same
Crusted Cornbread
I have a soft spot in my heart for cornbread since I am a true Southern gal. The crunchy, flavorful texture of fried cornbread, nevertheless, is unrivaled. When I was a kid, my grandmother would spend hours upon hours in the kitchen making the most delicious fried cornbread. It’s one of my all-time favorite dishes, but I couldn’t whip it up without her secret recipe. Another name for these cakes is “Southern Cornmeal Hoecakes.”
The rich history behind the moniker “Southern Cornmeal Hoecakes” only adds to the charm of this cherished dish. It has an interesting history that goes all the way back to the South’s agricultural roots. Southern farmers relied on a device known as a “hoe” to cultivate their fields and prepare them for maize harvests. Cornmeal cakes, formed into rounds and cooked on a hot griddle or pan, would be a fast and nutritious snack for these busy people during long days of labor. In commemoration of the tool that was vital in growing the maize that went into making these simple but tasty treats, the name “hoecakes” stuck. Thus, the term Southern Cornmeal Hoecakes captures the treasured recipe’s roots in the South, its rustic allure, and the substantial nourishment it provides.
Your life will change forever when you make this dish. Cornbread cakes that are both golden and crunchy are quite delicious. You can top them with anything from traditional butter and honey to savory meats and cheese, and they’re great for every meal of the day. You should definitely save this recipe for when you need it.
Ingredients:
- Two and a half cups of cornmeal
- 1/3 cup self-rising flour
- 1/3 cup fat-free buttermilk
- Cooking oil
- One big egg