Table of Contents
Recipe: Fried Cornbread – Southern Cornmeal Hoecakes 1 1 cup self-rising flour 2 1 cup all-purpose cornmeal 3 2 teaspoons baking powder 4 1/2 teaspoon salt 5 1 tablespoon sugar, optional 6 3/4 cup buttermilk 7 1/3 cup water 8 2 large eggs, beaten 9 1/4 cup cooking oil or bacon drippings 10 1 tablespoon butter More …
Hot Water Cornbread: Omit the flour, eggs and buttermilk. Increase cornmeal to 2 cups, adding salt and baking powder. Sugar is optional. For the water, rapidly boil 2 cups of water and begin stirring into the dry mix, a little at a time until mixture gathers together.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Add buttermilk, water and eggs; mix well. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
In a large bowl, mix together the cornmeal, water, and salt; allow mixture to sit for a few minutes. Spray a flat cast-iron griddle with a non-stick cooking spray and then drizzle with vegetable oil. Heat cast iron skillet over medium heat. Pour about 3 (2-ounce) ladles full of the batter on the skillet.
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