The History and Charm of Southern Cornmeal Hoecakes

Southern Cornmeal Hoecakes, or fried cornbread, hold a special place in the heart of Southern cuisine. These delectable, crispy cakes have roots that trace back to the agrarian lifestyle of the South, where corn was a pivotal crop. The term “hoecake” originally comes from the practice of field workers using a hoe’s flat blade, set over a fire, as an impromptu griddle to cook these cornmeal cakes. This method provided a simple, filling meal that could be prepared and enjoyed even while away from the kitchen, embodying the essence of resourcefulness and simplicity.

Ingredients:

2/3 cup of cornmeal

1/3 cup of self-rising flour

1/3 cup of low-fat buttermilk

Oil for frying (coconut oil is a great option for a hint of sweetness)

1 large egg

Instructions:

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