I love those recipes that we all grew up with, they are just too good to miss out on.Fried cornbread, is also known as cornmeal hoe cakes and corn cakes, and sometimes Johnnycakes, is a sort of fried cornmeal flatbread – kind of like if you took cornbread batter and skillet fried it like a pancake. The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil. It’s the perfect companion to a mess o’greens, or for breakfast or as a sweet treat when drizzled with a bit of syrup.
I have read that hoecakes likely started with Native Americans who apparently cooked these on hot rocks inside an open fire. The method was later adapted by cooking the bread on the blade of a hoe, and that is how it got its name, though some folks dispute that.To Make this Recipe You’Il Need the following ingredients:
°2 1/2 cups cornmeal (60 mL)
°1 cup all-purpose flour (250 ml)
°2 tsp baking powder (30 ml)
°1/2 c brown sugar (125 ml)
°1 tsp of salt (5 ml)
°2 c buttermilk (475 mL)
°1/3 c melt butter (75 ml)
°1 c cheese (250 ml)
°1 c corn (fresh or frozen and thawed) (250 mL)
°1/2 pound crispy fried bacon, crumbled
°3 jalapeno pepper
Heat cast iron skillet on oven on high.
Preheat oven 425°F.
Close the ring of the oven on which the cast iron pan is located and open the other rings at high temperature.
Mix all the dry ingredients with a fork. Adding rest ingredients & blend well. Coat cast iron skillet with corn oil.
Pour the batter into the skillet and place under the broiler at 425°F for approximately 20 minutes until the bread is golden brown.
Serve for lunch with an omelet and slow cooker ham.