Fried Cornbread

Fried Cornbread – Southern Cornmeal Hoecakes 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 medallions. 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 pop up that pot likker (juice from the greens)! Variation: When corn is at peak and in the season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the 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 turning needed).