I like to fry the cornbread cakes in my grandmother’s castiron skillet or on a flat iron griddle, but any skillet or griddle will be fine.The texture should be like thick soup, so you may need to add more water. Add the water and fat or oil and stir well. Mix in the egg, cutting into the yolk with the spoon’s edge to help it mix in better. In a bowl, mix together the dry ingredients with a wooden spoon.Reproduced by permission of Houghton Mifflin Harcourt. The batter will keep for a couple of days in the refrigerator. Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Double or triple it if you need to feed a big family or a lot of friends. The yellow also takes longer to cook-a lot of people don’t know that.If you saved the flavorful frying grease from making fried chicken, you’ll be glad you did when you add a spoonful to this batter.This recipe makes a small batch. To me, yellow cornmeal and yellow grits have a texture that’s a little too grainy. They have a nice crisp crust on the outside and a soft, sweet corn flavor inside.I like white cornmeal better than yellow for grits or cornbread, and for just about anything. They’re great as pancakes for breakfast with a little cane syrup drizzled over them, or alongside a mess of greens, or as an alternative to cornbread or biscuits with lunch or dinner.
Whatever name you use, you can’t go wrong with them-everyone loves them, and they’re so easy. People outside Savannah know them as hoecakes, but we just call them fried cornbread. My grandmother used to make these little cornbread cakes for us, and I love to make them for my grandchildren too.
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