Fried cornbread often known as “hoecakes” in the Southern tradition is a timeless comfort food with deep roots in American history. This humble dish brings together the simplicity of cornmeal flour and buttermilk transforming them into golden crispy cakes that are both nostalgic and satisfying. Originally cooked on the blade of a hoe over an open flame these savory morsels have evolved but still retain their rustic charm. Whether served alongside hearty stews or enjoyed on their own with a drizzle of honey fried cornbread is a versatile dish that bridges the gap between the old world and modern kitchens. It’s a reminder of how the simplest ingredients can create something truly delicious and comforting.
Ingredients:
- 1/2 cup stone-ground cornmeal
- 1/2 cup whole wheat flour
- 1/4 cup unsweetened almond milk (or your favorite milk alternative)
- 1 large egg
- 1 tbsp honey (optional, for a hint of sweetness)
- 2 tbsp melted butter or olive oil for added flavor
- Coconut oil or avocado oil for frying (about 3 tbsp)
Instructions:
- In a medium bowl, whisk together the cornmeal, whole wheat flour, almond milk, egg, and honey. Stir in the melted butter or olive oil to create a moist, thick batter.
- Heat coconut or avocado oil in a skillet over medium-high heat.
- Drop spoonfuls of the batter into the hot oil, spacing them apart. Flatten slightly with the back of the spoon if needed.
- Cook until golden brown on one side (about 2-3 minutes), then flip to brown the other side.
- Once both sides are crisp and golden, transfer the fritters to a plate lined with paper towels to drain excess oil.
- Serve warm, with optional toppings like a drizzle of honey or a sprinkle of sea salt for added flavor.
This version adds whole wheat flour for a heartier texture and honey for a touch of sweetness, offering a fresh twist!
