Southern Cornmeal Hoecakes with Jalapeño and Cheddar

In a large bowl, combine the cornmeal, self-rising flour, low-fat buttermilk, and egg.

Add the diced jalapeños and shredded cheddar cheese to the mixture.

Mix thoroughly until well blended, ensuring the mixture is moist but not too runny.

Heat a skillet over medium heat and add enough oil to coat the bottom.

Drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the skillet.

Cook the hoecakes until they are golden brown on one side, then flip them to brown the other side.

Once cooked, transfer the hoecakes to a plate lined with paper towels to blot any excess oil.

Serve warm.

For a milder version, you can substitute the jalapeños with diced bell peppers. If you prefer a different cheese, try using pepper jack or Monterey Jack for a different flavor profile. For a gluten-free option, replace the self-rising flour with a gluten-free flour blend. You can also add a handful of chopped fresh herbs like cilantro or parsley for an extra burst of freshness.