Mix the Batter: In a large bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Stir until the ingredients are thoroughly mixed. The batter should have a moist consistency, not too runny.
Heat the Oil: Heat the cooking oil in a skillet over medium heat. You can use coconut oil or any oil you prefer.
Cook the Hoecakes: Carefully drop spoonfuls of batter into the hot oil. Smooth out the batter in the pan to form small, round cakes, much like you would with regular pancakes.
Flip and Cook: Once the bottoms of the hoecakes have turned golden brown, flip them over and cook the other side until it is also golden brown, about 1-2 minutes per side.
Drain Excess Oil: Once cooked, remove the hoecakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Press lightly with the paper towels to absorb additional oil.
Serve and Enjoy: Serve the hoecakes warm with your choice of toppings. Whether you prefer them sweet with butter and honey or savory with meats and cheese, these hoecakes are sure to delight.
Conclusion :
Southern Cornmeal Hoecakes are a timeless recipe that brings the flavors and traditions of the South to your table. Their simplicity is their strength, providing a versatile base that can be dressed up or enjoyed plain. Each bite of these crispy, golden cakes is a journey back to the days of Southern farmers, a testament to the ingenuity and heart of Southern cooking. Save this recipe and cherish it as a piece of culinary heritage that will undoubtedly leave a lasting impression on you and your loved ones. Once you try them, your life—and your meals—will never be the same.
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