A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast.

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That brought back good memories. I made these successfully ever just a minute ago. I did add an egg to make them puff up. Just like Mama and Granny used to make. Thanks!

Not bad, simple. I just wanted to add that i use fat to fry rather than oil. thats what ive always known people to use round my neck of the woods. Save bacon grease, ham grease, usually keep it in a jar or coffee can. sometimes ill mix them, little oil, little fat. it adds flavor to an otherwise pretty bland side. i’ll also throw in some seasoning like Old Bay to give it a little flavor. This works well to if you want something simple to bread and fry your fish in.

You can’t beat fried cornbread! I’ve lived in AL all my life, but I was only introduced to this delight about 5 years ago. Great way to change up the already wonderful taste of cornbread!

Girl, this was in the money. I haven’t had these in more than 20 years. Will make these again. UPDATE: I made these before and didn’t put a picture to it. I love these. I had one with some cane patch syrup. That is the only kind of syrup toeat with biscuits and fried cornbread.

This was different from any cornbread I have ever had. Simple and easy to make. We loved it. I will be making again. Thanks for the recipe.

2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)


Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.

Source : allrecipes.Com