Hoe Cakes
Hoe cakes are crispy, golden cornmeal pancakes that are a Southern classic. Simple to make, they can be enjoyed with butter, honey, or as a side for savory meals.
Equipment
- Mixing bowl
- Whisk
- Cast Iron Skillet
- Spatula
Ingredients
Dry Ingredients
- 1 cup cornmeal yellow or white
- 1/2 cup self-rising flour or 1/2 cup all-purpose flour + 3/4 tsp baking powder + 1/4 tsp salt
- 1 tsp sugar optional
Wet Ingredients
- 1 cup buttermilk or 1 cup milk with 1 tbsp vinegar
- 1 egg large
- 1 tbsp vegetable oil or melted butter
Cooking
- 2 tbsp bacon grease or vegetable oil, for frying
Instructions
- In a mixing bowl, whisk together cornmeal, self-rising flour, and sugar (if using).
- In a separate bowl, beat the egg and mix in buttermilk and vegetable oil.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Heat a cast-iron skillet over medium heat and add bacon grease or vegetable oil.
- Once the oil is hot, drop about 1/4 cup of batter per hoe cake into the skillet.
- Cook until bubbles form on the surface and edges start to set, about 2-3 minutes.
- Flip the hoe cakes and cook for another 2-3 minutes, or until golden brown.
- Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with butter, honey, or syrup.
Notes
For a crispier texture, use bacon grease instead of vegetable oil for frying. You can also add cheese, green onions, or spices to the batter for extra flavor!