Cornmeal Hoecakes
Cornmeal Hoecakes are a beloved Southern classic featuring a crispy golden exterior and a warm, tender inside. This cozy comfort food is easy to make with simple pantry staples, perfect for any meal of the day. With a slightly grainy texture and nostalgic flavor, they bring traditional homemade Southern cooking to your table, adaptable to sweet or savory preferences.
- Author: Emilly
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 hoecakes 1x
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Southern
- Diet: Gluten Free (if using gluten-free flour)
Dry Ingredients
- 1 cup medium or fine ground cornmeal
- 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 2 tablespoons sugar (optional)
Wet Ingredients
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice as substitute)
- 1 large egg (or flax egg for vegan version)
For Cooking
- Butter or oil (for frying, as needed)
- Prepare Your Batter: In a large bowl, combine the cornmeal, flour, baking powder, salt, and sugar if using. In a separate bowl, whisk together the buttermilk and egg until fully blended. Slowly add the wet ingredients to the dry, stirring gently until just combined. Do not overmix to keep the hoecakes tender.
- Heat the Pan: Place a non-stick skillet or cast iron pan over medium heat. Add butter or oil and let it melt and heat until it sizzles on contact.
- Cook the Hoecakes: Drop spoonfuls of batter onto the pan, flatten slightly with the back of the spoon to form rounds about 3 to 4 inches wide. Cook for 3 to 4 minutes on the first side until golden brown and crisp around edges.
- Flip and Finish: Carefully flip each hoecake and cook for another 2 to 3 minutes until golden and cooked through inside. Remove from pan and keep warm while cooking the rest.
- Serve Warm: Serve the hoecakes hot off the pan with your favorite toppings, such as butter, honey, fresh herbs, or savory sides.
Notes
- Use buttermilk to add acidity and tenderness that regular milk cannot replicate.
- Do not overmix the batter; a few lumps help keep hoecakes tender.
- Cook on medium heat to avoid burning or under-crisping.
- Grease the pan well with butter or oil to prevent sticking and enhance flavor.
- Test the first hoecake to adjust batter thickness or heat before cooking the full batch.
Nutrition
- Serving Size: 1 hoecake
- Calories: 150
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Cornmeal hoecakes, Southern comfort food, cornmeal pancakes, gluten-free hoecakes, breakfast, savory pancakes