Description
These Irresistible Southern Cornbread Hoecakes are crispy, golden cornmeal cakes perfect as a side dish or a comforting snack. Made with buttermilk and cooked on the stovetop in a cast-iron skillet, they have a tender inside with a crunchy exterior. Enjoy them hot with butter, honey, or alongside traditional Southern sides like greens, beans, or fried chicken for an authentic taste of Southern American cuisine.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (preferably stone-ground)
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or bacon grease (plus more for frying)
- ¼ cup water (as needed for thinning)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar if using. This creates the base for your hoecake batter.
- Combine Wet Ingredients: In a separate bowl, beat the egg and mix it thoroughly with the buttermilk and melted butter or bacon grease. This wet mixture will help bring moisture and richness to the hoecakes.
- Form the Batter: Gradually pour the wet ingredients into the dry ingredients and stir gently just until combined. If the batter feels too thick, add 1 to 2 tablespoons of water to loosen it to a thick pancake consistency without overmixing.
- Heat Skillet: Preheat a cast-iron skillet or griddle over medium heat. Lightly grease it with butter, oil, or bacon drippings to prevent sticking and aid crisping.
- Cook Hoecakes: Drop the batter by heaping tablespoons or small ladles onto the hot skillet. Slightly flatten each mound with the back of the spoon. Cook for about 2 to 3 minutes on the first side, until golden and crispy, then flip carefully and cook another 2 to 3 minutes until both sides are done and crispy.
- Drain and Serve: Remove the hoecakes from the skillet and let them drain briefly on paper towels to remove excess oil. Serve warm for the best taste and texture.
Notes
- Serve hoecakes hot with butter, honey, or alongside traditional Southern sides like greens, beans, or fried chicken.
- For extra crunch and authenticity, use a cast-iron skillet and ensure the oil or grease is sufficiently hot before adding batter.
- If you prefer, substitute bacon grease with melted butter for a milder flavor.
- Adjust the water amount carefully to get the right batter consistency; it should be thick but pourable.
