Real Recipes From Real Home Cooks ®

fried corn bread (aka hoe cakes)

★★★★★ 3
a recipe by
Elaine Bovender
Wilmington, NC

I remember eating fried cornbread as a child. My mom would serve it with Pinto's or other types of dry beans. I think it depends on where you're from, but these are also called, "Hoe Cakes." Regardless of what you call them, they're absolutely wonderful. You can add butter or honey butter, serve them with beans, soup, or greens, they go with nearly anything. I've also served them with pulled pork barbecue, it was delicious! This was one of those handed-down recipes that didn't really have any precise measurements. The amounts are approximate for that reason. I hope enjoy it!

★★★★★ 3
serves 4
prep time 5 Min
cook time 15 Min
method Pan Fry

Ingredients For fried corn bread (aka hoe cakes)

  • 1/2 c
    self-rising flour
  • 1/2 c
    self-rising corn meal (not mix)
  • 1 to 2 tsp
  • 1 lg
    egg, lightly beaten
  • 2 Tbsp
    oil or melted bacon grease
  • 3/4 to 1 c
    buttermilk (you may also use sweet milk)
  • oil for frying
  • a good-sized handfull of self-rsing flour and cornmeal
  • just enough sugar to taste like the sweet of the corn, but not to sweeten the bread
  • beat you up an egg
  • just a little bit of grease
  • a good teacup full of buttermilk

How To Make fried corn bread (aka hoe cakes)

  • 1
    Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
  • 2
    Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.