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
Units
Scale
- 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.