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low-fat buttermilk


low-fat buttermilk

They may look like pancakes, but they’re not. Believe me, once you try them, your life will never be the


The story behind Southern Cornmeal Hoecakes, often known as fried cornbread, is a testament to the

rich cultural heritage and simple yet profound culinary traditions of the American South. This popular

dish not only showcases the ingenuity of Southern cuisine, but also carries with it the history and


resilience of its people. Here’s a closer look at this popular recipe and how to make it:

The History and Charm of Southern Cornmeal Hoecakes

Southern Cornmeal Hoecakes, or fried cornbread, hold a special place in the heart of Southern

cuisine. The roots of this delicious, crunchy pastry go back to the agricultural lifestyle of the South,

where corn was a staple.The term “hoe cake” originally comes from the practice of field workers using


the flat blade of a hoe placed over a fire as a makeshift griddle for baking these cornmeal cakes. This

method allowed for a simple, hearty meal that could be prepared and enjoyed outside of the kitchen

and that embodied the essence of ingenuity and simplicity.


2/3 cup cornmeal

1/3 cup self-raising flour


1/3 cup low-fat buttermilk

Oil for frying (coconut oil is an excellent option for a touch of sweetness)

1 large egg


Prepare Make the dough: Start by mixing cornmeal, self-rising flour, low-fat buttermilk, and egg in a

bowl. Stir the ingredients until well blended. The batter should be moist but not too runny, similar to


pancake batter.Heat oil: Add about 3 tablespoons of oil to a skillet and heat over medium heat.

Coconut oil is recommended for its health benefits and taste, but you can also use any oil you prefer.

Fry the hoecakes: As soon as the oil is hot, add a spoonful of batter to the pan. Be careful not to

overcrowd the pan to ensure even cooking and easy turning. The technique here is similar to frying

pancakes: make sure the edges brown and there are slight bubbles on the top.Bake until golden

brown: Fry the mince pies until golden brown on one side, then carefully turn them over to cook the

other side. It should take a few minutes for each side to achieve the perfect color and sharpness.

Drain and serve: Transfer the cooked hoecakes to a plate lined with paper towels to absorb any excess

oil. Gently press the donuts with another paper towel to remove excess oil.


Enjoy: Serve the hoecakes hot.They’re incredibly versatile and can be enjoyed with a variety of

toppings, from sweet butter and honey to savory options like cheese or even as a side to meat and


Southern Cornmeal Hoecakes are more than just a meal; are a tribute to Southern heritage and

embody the warmth, resilience and community spirit of the South. Whether for breakfast, lunch or

dinner, these mince pies are sure to bring a touch of southern comfort to any table.

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