These might look like pancakes, but they’re not. Trust me, once you try them, your life will never be the same.

These might look like pancakes, but they’re not. Trust me, once you try them, your life will never be the same.

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 beloved dish not only showcases the ingenuity of Southern cooking but also carries with it the history and resilience of its people. Here’s a closer look at this cherished 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. These delectable, crispy cakes have roots that trace back to the agrarian lifestyle of the South, where corn was a pivotal crop. The term “hoecake” originally comes from the practice of field workers using a hoe’s flat blade, set over a fire, as an impromptu griddle to cook these cornmeal cakes. This method provided a simple, filling meal that could be prepared and enjoyed even while away from the kitchen, embodying the essence of resourcefulness and simplicity.

Ingredients:

• 2/3 cup of cornmeal
• 1/3 cup of self-rising flour
• 1/3 cup of low-fat buttermilk
• Oil for frying (coconut oil is a great option for a hint of sweetness)
• 1 large egg

Instructions: