Crispy, golden fried cornbread hoecakes made with simple ingredients for a classic Southern comfort side.

Scale

2/3 cup cornmeal

1/3 cup self-rising flour

1/3 cup low-fat buttermilk

1 large egg

3 tablespoons oil for frying (coconut oil or your preferred oil)

1. In a mixing bowl, whisk together the cornmeal, self-rising flour, and a pinch of salt (optional).

2. Add the buttermilk and egg to the dry ingredients and stir until smooth. Add more buttermilk if the batter feels too thick.

3. Heat oil in a skillet over medium heat.

4. Spoon about 2 tablespoons of batter per hoecake and spread into a round shape.

5. Fry 2–3 minutes on each side until golden and crispy.

6. Drain on paper towels and serve warm with butter, syrup, or savory toppings.

Perfect alongside collard greens, fried fish, or chili.

Keywords: fried cornbread, southern cornmeal hoecakes, savory corn cakes, soul food side