Grandma’s Famous Hoecakes are a timeless southern classic, made with simple ingredients and a whole lot of love. These golden, crispy, and tender cornmeal pancakes are perfect for breakfast, as a side dish, or even as a snack with honey or butter.
Why You’ll Love This Recipe
- Easy to make with just a handful of pantry staples.
- A versatile recipe that can be served sweet or savory.
- Crispy edges and a soft interior make them irresistible.
- Brings a touch of nostalgia to your kitchen.
- Perfect for pairing with a variety of toppings and accompaniments.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Sugar (optional)
- Milk or buttermilk
- Eggs
- Oil or melted butter
- Water (for consistency)
Directions
- Prepare the Batter:
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, mix milk, eggs, and oil or melted butter.
- Gradually combine the wet and dry ingredients, stirring until you achieve a thick but pourable batter. Add a little water if needed to adjust consistency.
- Cook the Hoecakes:
- Heat a large skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 2–3 tablespoons of batter onto the skillet for each hoecake, spreading slightly to form small pancakes.
- Cook until bubbles form on the surface and the edges are golden, about 2–3 minutes. Flip and cook for an additional 2 minutes.
- Serve:
- Serve warm with your favorite toppings such as butter, honey, syrup, or even savory options like chili or fried chicken.
Servings and Timing
- Servings: 4–6 (makes about 10–12 hoecakes)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Use whole wheat flour instead of all-purpose flour for a nuttier flavor.
- Add diced jalapeños or shredded cheese for a spicy, savory twist.
- Sweeten the batter with a touch of honey or vanilla for a sweeter version.
- Replace milk with buttermilk for extra tanginess and richness.
- Experiment with mix-ins like fresh corn kernels, chopped herbs, or bacon bits.
Storage/Reheating
- Storage: Store leftover hoecakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. For a crispier texture, use the skillet method.
FAQs
1. What is the origin of hoecakes?
Hoecakes are a traditional Southern dish, originally cooked on the flat side of a hoe over an open fire.
2. Can I make hoecakes gluten-free?
Yes, use a gluten-free flour blend or substitute all-purpose flour with more cornmeal.
3. What’s the difference between hoecakes and pancakes?
Hoecakes are made with cornmeal, giving them a coarser texture and slightly savory flavor compared to pancakes.
4. Can I freeze hoecakes?
Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven or toaster.
5. Can I use self-rising cornmeal?
Yes, if you use self-rising cornmeal, omit the baking powder and salt.
6. What should I serve hoecakes with?
Hoecakes pair well with soups, stews, barbecue, fried chicken, or as a base for savory toppings.
7. Why is my batter too thick or too thin?
The consistency of the batter depends on the type of cornmeal and flour. Adjust with water or more cornmeal to get the desired thickness.
8. Can I make hoecakes without eggs?
Yes, substitute eggs with a flaxseed or chia seed mixture (1 tablespoon seeds + 2.5 tablespoons water per egg).
9. How do I keep hoecakes warm before serving?
Keep them warm in a low oven (200°F) on a baking sheet until ready to serve.
10. Are hoecakes the same as johnnycakes?
They are similar, but johnnycakes are often denser and can be cooked without flour or leavening agents.
Conclusion
Grandma’s Famous Hoecakes are a comforting and nostalgic recipe that never goes out of style. With their crispy edges and soft centers, they are a versatile dish that can adapt to any meal. Whether you serve them sweet with syrup or savory with a hearty stew, these hoecakes are sure to become a family favorite.
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Grandma’s Famous Hoecakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10–12 hoecakes 1x
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Southern
Description
Grandma’s hoecakes are a timeless Southern classic—crispy on the edges, fluffy inside, and perfect with a dollop of butter or a drizzle of honey. These skillet-cooked cornmeal cakes are a delicious side for fried chicken, collard greens, or simply enjoyed on their own as a comforting treat.
Ingredients
- 1 cup cornmeal (preferably stone-ground)
- 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg, beaten
- 3/4 cup buttermilk (plus more if needed)
- 1 tbsp sugar (optional, for a touch of sweetness)
- 2 tbsp vegetable oil or bacon grease (for cooking)
Instructions
- Prepare the Batter:
- In a medium mixing bowl, combine cornmeal, flour, baking soda, and salt.
- In a separate bowl, whisk together the egg and buttermilk.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should be slightly thick but pourable; adjust with more buttermilk if needed.
- Let the batter rest for 5-10 minutes while you heat the skillet.
- Cook the Hoecakes:
- Heat a large cast-iron skillet or griddle over medium heat and add 1 tbsp of oil or bacon grease.
- Drop 2-3 tbsp of batter per hoecake into the skillet, spreading slightly into rounds.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for an additional 2 minutes, or until golden brown on both sides.
- Repeat with the remaining batter, adding more oil or bacon grease as needed.
- Serve:
- Serve warm with butter, honey, or syrup. These are also fantastic alongside savory dishes like stews or greens.
Notes
- For extra flavor, stir in a handful of shredded cheddar cheese, chopped green onions, or cooked crumbled bacon to the batter.
- If you don’t have buttermilk, substitute with regular milk mixed with 1 tsp of vinegar or lemon juice.