Southern Fried Cornbread Hoecakes
Crisp edged cornmeal pancakes with sweet corn, green onions, and cheddar fried in shallow oil.
Equipment
- 12 inch cast iron skillet
- Slotted spatula
- Wire rack
- Mixing bowls
- Cooking thermometer
Ingredients
Main Ingredients
- 2 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cup buttermilk room temperature
- 2 large eggs beaten
- ¼ cup unsalted butter melted and cooled
- 1 cup corn kernels thawed frozen or fresh, patted dry
- ½ cup sliced green onions
- ½ cup shredded sharp cheddar cheese
- 1 cup vegetable oil for frying
Instructions
Cooking
- Mix the dry. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the wet. Whisk buttermilk, eggs, and butter in another bowl until smooth.
- Stir and rest. Combine just until moist, fold in corn, green onions, and cheddar, and rest 5 minutes. Heat the oil. Warm the oil in a 12 inch skillet over medium to 350 degrees F.
- Fry. Drop in 1/4 cup scoops, four at a time, and cook 2 1/2 to 3 minutes per side until deep golden.
- Drain. Move to a wire rack over paper towels.
- Keep warm. Hold the finished cakes in a hot oven at 200 degrees F.
- Repeat. Skim crumbs, bring the oil back to temperature, and fry the remaining batter.
Notes
Substitutions: Soured milk replaces buttermilk, and bacon drippings can replace part of the oil.
Tips: Rest the batter 5 minutes and keep the oil near 350 degrees F.
Storage: Refrigerate up to 3 days, or freeze flat for up to 2 months. Reheat in a skillet or at 375 degrees F.