Description

This Southern-Style Hoecakes recipe features crispy fried cornbread cakes perfect for a traditional Southern meal. Made with simple pantry staples like cornmeal, flour, and buttermilk, these hoecakes are quick to prepare and delicious when served warm with butter or honey. The slightly sweet and savory cakes fry up golden brown and make a perfect side dish or breakfast treat.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal (yellow or white)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (optional)

Wet Ingredients

3/4 cup buttermilk (or milk + 1 tsp vinegar as substitute)
1 egg, lightly beaten
1/4 cup water (if needed for consistency)

For Frying

Vegetable oil or bacon grease (for frying)

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Instructions

Prepare the Batter: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using) until well combined.
Mix Wet Ingredients: Stir in the buttermilk and lightly beaten egg into the dry ingredients. Add water, one tablespoon at a time, until the batter reaches a thick but pourable consistency appropriate for dropping into the skillet.
Heat the Frying Fat: Place a skillet over medium heat and add about 2 tablespoons of vegetable oil or bacon grease. Allow it to heat up until shimmering but not smoking.
Form Hoecakes: Using a spoon, drop 2 to 3 tablespoons of the batter per hoecake into the hot skillet, spacing them evenly to avoid sticking.
Fry Until Golden: Cook the hoecakes for 2 to 3 minutes on each side, or until they are nicely golden brown and cooked through.
Drain Excess Oil: Transfer the cooked hoecakes to a paper towel-lined plate to absorb any excess grease.
Serve Warm: Serve the hoecakes warm with butter, honey, or alongside your favorite Southern dishes for a delightful meal.

Notes

You can substitute buttermilk with regular milk plus 1 teaspoon vinegar as a souring agent.
For crispier hoecakes, use bacon grease instead of vegetable oil.
Adjust water quantity carefully to achieve the right batter consistency.—it should be thick but still pourable.
Serve immediately after frying for the best texture and flavor.
Leftover hoecakes can be reheated in a skillet to regain crispiness.