These might look like pancakes, but they’re not. Trust me, once you try them, your life will never be the same

Fried cornbread, also known as cornmeal fritters or hoe cakes, is a delightful Southern staple. These golden brown bites are perfect as a side dish or enjoyed on their own for a satisfying snack.

Here’s a quick look at the ingredients (in a table) and simple instructions to whip up some delicious fried cornbread:

Ingredients:

Instructions:

1. Combine the Dry Ingredients: In a bowl, whisk together the cornmeal and self-rising flour.

2. Make the Wet Mixture: In a separate bowl, whisk together the low-fat buttermilk and large egg.

3. Mix and Adjust Consistency: Pour the wet ingredients into the dry ingredients and mix well until everything is well combined. The batter should be moist but not runny. Add a little more buttermilk if the batter is too dry, or a sprinkle of cornmeal if it’s too loose.

4. Heat the Oil: Heat your skillet with enough oil to shallow fry the cornbread. Aim for a depth of around 1/3 inch of oil. (Coconut oil is a popular choice, but you can use your preferred frying oil.)

5. Cook the Fritters: Once the oil is hot, carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan. Cook the fritters until they’re golden brown on one side, then flip them over to cook the other side.

6. Drain and Serve: When the fritters are cooked through and golden brown on both sides, transfer them to a plate lined with paper towels. Gently press the paper towels on the fritters to absorb any excess oil.

7. Enjoy! Serve your fried cornbread warm. They’re delicious on their own or with your favorite dipping sauce.