Easy Southern Hoecakes (Old-Fashioned Cornmeal Pancakes)These crispy cornmeal pancakes are a Southern classic. They’re delicious with butter and honey, alongside fried chicken, or served with beans, greens, or breakfast.
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- 1 large egg
- ¾–1 cup buttermilk (or regular milk)
- 2 tablespoons melted butter or vegetable oil
- Butter or oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, beat the egg, then stir in the milk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable. Add a little more milk if needed.
- Heat a lightly greased skillet or cast-iron pan over medium heat.
- Drop about 2 tablespoons of batter per hoecake into the pan and gently flatten.
- Cook for 2–3 minutes per side, until golden brown and crispy.
- Transfer to a plate and keep warm while cooking the remaining batter.
Serving Ideas
- Butter and maple syrup or honey
- Jam or fruit preserves
- Fried chicken
- Barbecue
- Collard greens or beans
- Bacon and eggs
Tips
- For extra crispiness, cook in a cast-iron skillet with a little more oil.
- Buttermilk gives the hoecakes a richer flavor, but regular milk works well too.
- For a more traditional version, omit the sugar.
