Ingredients:
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
Oil for frying (about 3 tablespoons coconut oil or your choice)
Directions:
Prepare the Batter:
In a medium bowl, mix together the cornmeal, self-rising flour, buttermilk, and egg until well combined. The mixture should be slightly moist but hold its shape when dropped into the skillet.
Heat the Oil:
Heat about 3 tablespoons of your preferred frying oil (coconut oil, vegetable oil, or canola oil) in a large skillet over medium heat.
Fry the Cornbread:
Once the oil is hot, carefully drop spoonfuls of the batter into the skillet. Use a spoon to gently flatten each portion into a small pancake-like shape.
Fry the cornbread for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to avoid burning.
Drain Excess Oil:
Remove the fried cornbread from the skillet and place it on a plate lined with paper towels to absorb any excess oil.
Serve and Enjoy:
Serve these tasty hoecakes warm! They’re delicious on their own, or you can pair them with a pat of butter, a drizzle of honey, or alongside your favorite Southern dishes like collard greens or fried chicken.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: Approximately 100 kcal per hoecake
Servings: About 8 small hoecakes
