Description
These hoe cakes go by so many names like fried cornbread, cornbread cakes, or cornmeal pancakes, but they are delicious no matter what you call them!! They are the perfect thin and crispy cornbread!
Ingredients
Units
Scale
- 2 Boxs of 8.5 ounces Jiffy Corn Muffin mix
- 1 egg
- 1 cup buttermilk
- 1/3 cup water
- 2 tablespoons of butter for the skillet
Instructions
- Mix the Jiffy Yellow Corn Muffin, egg, 1 cup of buttermilk, and 1/3 cup water in a mixing bowl.
- Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt.
- Add 1/4 cup of the batter to the pan and fry for about two and half minutes.
- Flip and fry the other side for two and a half minutes.
- Transfer to a plate and repeat the process.
- Serve with butter, jam, or maple syrup.
Notes
- This recipe is for thin, crispy, and lacey fried cornbread, if you are looking for a more pancake-like thickness - omit the water.
- Make sure your skillet is hot but not too hot. A little warmer than medium is perfect. Too hot will burn the butter, and too low won't brown the pancakes.
- Fry each side for about 2 minutes and thirty seconds. You want the batter almost all set before flipping.
- Use a cast-iron skillet if you can. If not, a 9-inch non-stick frying pan works.
