Description

When you’re craving the warm, nostalgic flavors of cornbread but need something quick, these Southern hoecakes—or fried cornbread fritters—are the perfect solution. Made with simple pantry ingredients and fried to golden perfection, they’re the ideal side dish for soups, stews, or even a hearty chili. And if you’re feeling indulgent, drizzle them with maple syrup or spread on some butter and jam for a sweet breakfast treat.

Ingredients

1 cup self-rising cornmeal mix (e.g., White Lily)
1/2 cup yellow self-rising cornmeal (optional, for color and texture) or use 1 ½ cups of the white self-rising cornmeal mix)
½ teaspoon baking powder
1 large egg
⅓ cup vegetable oil
1 1/4 cups buttermilk (add more as needed for a pourable consistency)
1 ½ tablespoons sugar (optional)
3 tablespoons vegetable oil for frying
Butter for spreading on cornbread fritters (optional) Mable Syrup if you are eating them like pancakes. (they are delicious with maple syrup!)

Instructions

Prepare the Batter: In a medium bowl, whisk together the self-rising cornmeal mix, yellow cornmeal (if using), baking powder, and sugar. In a separate bowl, beat the egg, oil and buttermilk together, then pour into the dry ingredients. Stir until just combined. Let the batter rest for 5–10 minutes to thicken slightly.
Heat the Pan: Heat a large skillet or griddle over medium heat the oil. Test with a few drops of batter. Heat should be medium. Too hot will burn the patties. Not hot enough will make them greasy and not crispy.
Cook the Hoe Cakes: Drop spoonfuls of batter onto the hot skillet, spreading slightly to form small cakes. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges are golden. Flip and cook the other side for another 2 minutes.
Serve Immediately: Serve warm with your favorite toppings or as a side to soups and stews.

Notes

Freeze Tips:

Store in Freezer Bags or Containers:

Place the hoe cakes in a freezer-safe zip-top bag or airtight container. Remove as much air as possible from the bag before sealing to prevent freezer burn.

5.Label and Date:

Write the date on the bag or container so you know how long they’ve been in the freezer. Hoe cakes are best used within 2–3 months for optimal flavor and texture.