So what to call this delicious bread??? I typically call them Corn Cakes, but they’re also frequently known as Hoecakes or Johnny cakes. There are some minor variations in the three, but all are very similar. Whatever you call them, they are definitely my favorite way to eat cornbread!
These little fried cornmeal pancakes have a soft inside and a crispy outside. I frequently serve them with chili, beef stew or soups. They’re also great with a pot of beans or greens. As I make them, I usually have a husband a children snatching bites (well maybe whole corn cakes) slathered with softened butter. Just about half of a plate full makes it to the table after all the “sampling”! Very easy and delicious!
- 1 c. self-rising cornmeal
- 1 c. self-rising flour
- 2 eggs
- 1 tablespoon sugar
- 3/4 cup buttermilk
- 1/3 cup + 1 tablespoon water
- 1/4 cup oil
- Oil for frying
Mix all ingredients together, except for the frying oil, in a bowl until well combined.
Heat the frying oil in a large skillet over medium heat.
Drop the batter into the hot skillet. (Don’t make them too large).
Fry each corn cake until brown and crisp on each side.
With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Recipe Source: Paula Deen