As a Southern girl at heart, I’ve always had a thing for cornbread. But nothing compares to the delicious and crispy texture of fried cornbread. I remember growing up, my grandma spent hours in the kitchen cooking up some of the best fried cornbread I’ve ever had. It’s always been my favorite food, but I never knew how to make it on my own until I got my hands on her secret recipe. This particular recipe is also known as “Southern Cornmeal Hoecakes.”
The name “Southern Cornmeal Hoecakes” carries a rich history that adds to the allure of this beloved recipe. Derived from a fascinating origin, it harkens back to the days when farming and agriculture were central to Southern life. In the rural regions of the South, where corn was a staple crop, farmers used a tool called a “hoe” to till the soil and tend to their fields.
During long days of labor, these hardworking individuals would often prepare a quick and nourishing meal using cornmeal, shaping it into round cakes and cooking them on a hot griddle or skillet. These humble yet delicious creations became known as “hoecakes” in honor of the instrument that played a crucial role in the cultivation of the corn used to make them. The name Southern Cornmeal Hoecakes thus encapsulates the deep connection to Southern heritage, the rustic charm, and the hearty sustenance that this cherished recipe embodies.
Let me tell you, once you try this recipe, your life will never be the same! The golden and crispy cornbread cakes will melt in your mouth. They’re perfect for breakfast, lunch, or dinner, and can be enjoyed with a variety of toppings ranging from classic butter and honey to savory meats and cheese. Trust me, you’ll want to save this recipe for future use.
I bake my bacon too (that recipe is on the blog as well!) I just love baking breakfast in the oven, eggs are no exception… 
I make a bunch of these in the morning on Sundays usually and I put some aside to use to make breakfast sandwiches for us throughout the week! They reheat beautifully!
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