Here’s a classic recipe for fried cornbread, also known as “corn pone” or “hoecakes”:
Ingredients:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk (or regular milk)
- 2 tablespoons melted butter (plus more for frying)
- ½ cup water (adjust for consistency)
Instructions:
- Mix Dry Ingredients:
- In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add Wet Ingredients:
- In a separate bowl, beat the egg. Stir in the buttermilk and melted butter.
- Combine:
- Pour the wet ingredients into the dry ingredients. Mix until just combined. If the batter is too thick, add a little water to reach a thick, but pourable consistency.
- Heat the Pan:
- Heat a skillet or griddle over medium heat. Add a small amount of butter or oil to coat the bottom.
- Fry the Cornbread:
- Spoon or pour small amounts of batter onto the hot skillet, forming small pancakes (about 2-3 inches in diameter). Cook until bubbles form on the surface, and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about another 2-3 minutes.
- Serve:
- Remove from the skillet and drain on paper towels if desired. Serve hot with butter, honey, or syrup.
Enjoy your delicious fried cornbread!
