Here’s a classic recipe for Granny’s Fried Cornbread, also known as hoecakes or skillet cornbread. This traditional Southern dish is simple, crispy, and pairs wonderfully with soups, stews, or greens.
Ingredients:
•1 cup cornmeal (yellow or white)
•1/2 cup all-purpose flour (optional for a lighter texture)
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon sugar (optional)
•3/4 cup buttermilk (or regular milk)
•1 egg, lightly beaten
•2 tablespoons water (adjust for consistency)
•Vegetable oil, bacon grease, or butter for frying
Instructions:
1.Mix the Batter:
•In a medium bowl, combine cornmeal, flour (if using), baking powder, salt, and sugar.
•Stir in the buttermilk, egg, and water to form a thick but pourable batter. If the batter is too thick, add a little more water or milk.
2.Heat the Skillet:
•Heat a cast-iron skillet or nonstick frying pan over medium heat. Add enough oil, bacon grease, or butter to cover the bottom of the skillet generously.
3.Fry the Cornbread:
•Once the oil is hot (but not smoking), spoon 2-3 tablespoons of batter into the skillet for each hoecake. Flatten slightly with the back of a spoon.
•Fry until the edges are golden brown and bubbles form on the surface (about 2-3 minutes).
4.Flip and Cook:
•Carefully flip the cornbread and cook the other side until golden brown (about 2-3 more minutes).
•Remove and place on a paper towel-lined plate to drain excess oil.
5.Serve:
•Serve warm with butter, honey, or alongside your favorite meal.
Tips:
•For extra flavor, mix in a handful of diced onions, jalapeños, or shredded cheese into the batter.
•If you like a crisper texture, use a little more oil in the skillet.
Enjoy this comforting and nostalgic Southern classic! Let me know if you’d like a recipe variation.
