Description
Learn how to make irresistibly crispy and golden Southern Cornbread Hoecakes that are perfect as a side dish or enjoyed on their own. These skillet-fried cornmeal cakes are easy to whip up and bursting with Southern flavor.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1/3 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons bacon drippings or vegetable oil
- Additional butter or oil for frying
Instructions
- Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter until combined. Pour the wet ingredients into the dry and stir just until blended; do not overmix.
- Cooking: Heat a large cast-iron skillet or griddle over medium heat and add 1 tablespoon of butter or oil. Drop about 1/4 cup of batter per hoecake onto the skillet, spreading slightly with the back of a spoon. Cook for 2 to 3 minutes per side, until golden brown and crisp on the edges. Repeat with remaining batter, adding more butter or oil to the skillet as needed.
- Serving: Serve hot with butter, honey, or syrup.
Notes
- For extra flavor, substitute half of the buttermilk with whole milk.
- These hoecakes can also be served savory-style alongside greens, beans, or fried chicken.
- Keep cooked hoecakes warm in a 200°F oven until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread, Side Dish
- Method: Stovetop, Pan-Fried
- Cuisine: Southern American
Nutrition
- Serving Size: 1 hoecake
- Calories: 150
- Sugar: 2 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
