🥞 Easy Southern Hoecakes Recipe
Southern hoecakes are simple, crispy-edged cornmeal cakes—similar to a rustic cornbread pancake. They’re excellent with butter, honey, maple syrup, or alongside beans and greens.
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar (optional)
- 1 large egg
- ¾ cup buttermilk
- 2 tbsp melted butter or oil
- 2–4 tbsp water, as needed
- 2 tbsp vegetable oil or butter, for frying
Instructions
- Mix the dry ingredients: Combine cornmeal, flour, baking powder, salt, and sugar.
- Add the wet ingredients: Whisk in the egg, buttermilk, and melted butter.
- Adjust the batter: Add a little water until you have a thick but pourable batter. Let it rest for 5 minutes.
- Heat the pan: Warm a cast-iron skillet over medium heat and add a thin layer of oil.
- Cook: Drop about 2 tablespoons of batter per hoecake into the skillet and gently spread it into a small round.
- Flip: Cook for about 2–3 minutes per side, until golden brown with crisp edges.
- Serve immediately: Add butter and honey for a sweet version, or serve alongside savory Southern dishes.
⭐ For extra-crispy edges
Use a well-seasoned cast-iron skillet, make the hoecakes relatively thin, and don’t overcrowd the pan.
Tip: Traditional Southern recipes vary considerably—some use only cornmeal and water, while others include flour, egg, milk or buttermilk. So there’s no single “correct” hoecake recipe.
