A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast.
Are you looking for something truly nifty to make for lunch or dinner? I know that I am almost on a daily basis. I like to keep my food fun and unique. Some folks eat the same thing every day of the week but I just can’t do that. That would be too monotonous for my family. A while back, I discovered this wonderful recipe for cornbread pan sandwiches. They are simply great!
You won’t believe how easy they are to make, especially if you are pressed for time. All you do is layer all of your ingredients into a greased pan, bake, and there you have it!
If you have picky little eaters as I do then this is a great lunch or dinner option for your family. Kids usually like ham and cheese and they always enjoy something sweet. The cornbread is a bit sweet so that is a plus. If your kids don’t like ham to swap it out for a lunchmeat that they do like such as turkey or chicken breast.
- 1 cup of self rising flour
- 1 cup of all purpose cornmeal
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of sugar, optional
- 2 eggs
- 3/4 cup buttermilk
- 1/3 cup water
- 1/4 cup of cooking oil (vegetable, canola, melted bacon fat, etc.)
- 1 tablespoon of fat, for frying, or oil combined with a bit of butter
Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together
the flour, cornmeal, baking powder, salt, and sugar. Measure out the buttermilk in a liquid measuring cup, and add to
that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast
iron skillet over medium to medium-high and drop batter by about 1/8 cup measures into the hot skillet to form small
Fry until brown and crisp, turn and brown the other side. Remove and let drain on a rack. Serve immediately with
warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the
Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need
about 1 large ear of corn. It can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter.
You may not need additional water. Pour into a screaming hot, well-greased 8-inch cast-iron skillet over medium-high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and
turn to brown the other side. Can also bake in a well preheated 425 degrees F oven for about 15 to 20 minutes (no
Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you
don’t happen to have that 1/8 cup measure