Description

Southern Cornmeal Hoecakes are a simple, traditional dish that epitomizes the essence of Southern cooking. With a crispy exterior and a tender, slightly dense interior, these hoecakes can be served as a side dish, breakfast, or even a main course depending on the toppings and accompaniments. Made primarily from cornmeal, these fried cakes are both humble and versatile, offering endless options for customization. Whether served with savory dishes like fried chicken or topped with syrup for a sweet breakfast treat, hoecakes are a timeless Southern favorite.

Ingredients

Scale

2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
Oil for frying e.g., coconut oil

Instructions

Mix the Ingredients:

In a large bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. In a separate bowl, whisk together 1/3 cup buttermilk and 1 large egg. Pour the wet mixture into the dry ingredients and stir until well combined.

Prepare to Fry:

Heat a skillet over medium heat and add enough oil to coat the bottom. The oil is ready when a drop of batter sizzles upon contact.

Cook the Hoecakes:

Scoop the batter into the hot skillet, forming small rounds. Fry each hoecake for 2-3 minutes per side until golden and crispy. Flip carefully and cook the other side to the same golden hue.

Drain and Serve:

Transfer the hoecakes to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or your favorite toppings.

Notes

Cornmeal Texture: For a more rustic, gritty texture, use stone-ground cornmeal. If you prefer smoother hoecakes, opt for a finer grind of cornmeal.
Flour vs. No Flour: Including flour in the recipe will give you a slightly lighter and more cohesive hoecake, closer to a pancake in texture. Leaving it out makes for a denser, more traditional version.
Buttermilk vs. Water: Buttermilk adds richness and tang to the hoecakes, while water will create a more straightforward flavor. Use whichever you have on hand, but if you want a richer taste, go for the buttermilk.
Fat Choice: The type of fat you cook the hoecakes in will affect both the flavor and the texture. Bacon grease adds a smoky, savory note and extra crispiness, while butter provides richness. Vegetable oil works for a more neutral flavor, though it may result in a slightly less crispy finish.
Cooking Tips: Be sure to heat your skillet thoroughly before adding the batter to ensure a crisp outer layer. Flip the hoecakes only when bubbles appear on the surface and the edges look set for the best texture.
Versatility: Hoecakes can be adapted to fit many diets, including gluten-free and vegan, making them a versatile recipe to keep on hand.
Serving Suggestions: Traditionally served with savory sides like collard greens or pulled pork, hoecakes also pair beautifully with sweet toppings like honey, syrup, or jam for a delicious breakfast treat.