Easy Southern HoecakesHoecakes are simple cornmeal pancakes that are crispy on the outside, tender inside, and delicious with butter, syrup, or savory dishes.Ingredients (Makes 8–10 hoecakes)
- 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 buttermilk and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. If the batter is too thick, add a little more milk.
- Heat a lightly greased cast-iron skillet or nonstick pan over medium heat.
- Drop about ¼ cup of batter per hoecake onto the hot skillet.
- Cook for 2–3 minutes, until the edges look set and the bottom is golden brown.
- Flip and cook for another 2–3 minutes until browned and cooked through.
- Serve warm.
Serving Ideas
- Butter and maple syrup or honey
- Sorghum syrup or cane syrup
- Fried chicken
- Collard greens
- Pinto beans
- Crispy bacon
- Scrambled eggs
Tips
- For crispier hoecakes, use a little extra oil or bacon drippings in the skillet.
- Don’t overmix the batter—it helps keep the hoecakes tender.
- If using plain milk instead of buttermilk, add 1 teaspoon of lemon juice or vinegar to the milk and let it sit for 5 minutes before using.
These hoecakes are best served fresh off the skillet while they’re still warm and crisp.
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