- In a bowl, combine the cornmeal, self-rising flour, buttermilk, and egg.
- Mix well until all ingredients are combined. The mixture should be very moist but not soupy.
- In a skillet, heat about 3 tablespoons of oil over medium heat. You can adjust the amount of oil based on your preference.
- Once the oil is hot, drop spoonfuls of the cornmeal mixture into the skillet.
- Cook until the bottom is golden brown, about 3-4 minutes.
- Flip the hoecakes and cook until the other side is browned as well.
- Once cooked, transfer the hoecakes to a plate lined with paper towels to blot any excess oil.
- Serve the fried cornbread warm as a delicious side dish or snack.
