Description

Southern cornmeal hoecakes are a delicious, crispy skillet cake made from simple ingredients like cornmeal, flour, buttermilk, and egg. Originally cooked on a flat hoe over an open fire, these savory cakes have become a beloved staple of Southern cuisine. Perfect as a side dish, breakfast, or snack, hoecakes can be paired with both sweet and savory toppings, offering versatility and flavor in every bite. With their crispy edges and tender interior, hoecakes are a quick and easy way to enjoy a classic piece of Southern culinary tradition.

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, vegetable oil, or canola 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. Gradually pour the wet mixture into the dry ingredients and stir until well combined. The batter should be thick but pourable. If too thick, add a splash of buttermilk.
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 using a tablespoon, forming small rounds about 2-3 inches in diameter. Fry each hoecake for 2-3 minutes per side until golden and crispy. Flip carefully and cook the other side until golden brown.
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, such as jam, syrup, or savory accompaniments like ham or fried chicken.

Notes

For a Gluten-Free Version: Substitute the self-rising flour with a gluten-free flour blend and add 1/2 teaspoon of baking powder and a pinch of salt.
Adjusting the Texture: If the batter is too thick, add more buttermilk to thin it out. If too runny, add a little more cornmeal to thicken it.
Reheating: Hoecakes can be reheated in a skillet or oven to restore their crispiness if made ahead of time. Store them in an airtight container in the refrigerator for up to 3 days.