These are a staple around here with us. We love them fresh cooked and buttered. They are also just as good cold for breakfast the next day if lucky enough to have any leftover. One small note I do not add sugar to my cornbread cause if you do that is corncake and not cornbread. ;)
1In a large bowl add: cornmeal, flour, baking soda, salt, pepper and herbs. Whisk well till combined.
2Then add the whisked eggs, melted butter and buttermilk or whole milk to the dry ingredients whisking very well.
3If you decide to use any of the optional ingredients add them now and stir well. Let this mixture sit for a little bit till it starts to rise and then stir again well.
4Using a non-stick flat griddle lightly oiled. Let it heat up on medium high and then using a big serving spoon drop by spoonfuls and spread the mixture out a bit on the griddle. Make sure to give them space cause they will spread out a little bit while cooking.
5I usually cook 2 or 3 at a time just depends on how good your flipping skills are. Cook till first side is a nice medium brown and edges start to look done. Carefully flip them over and cook till they are done. Once they are done remove them to a serving platter and butter them well.
6Continue cooking steps till all the batter is used. I usually end up with 8 big hoecakes. You can make them smaller if you want to. Hope you enjoy this Southern traditional food. ;)