Hoe Cakes
Southern-style cornmeal pancakes that are crispy on the edges, buttery, and golden brown. Perfectly served with butter, honey, or molasses for a classic Southern treat!
Equipment
- Cast Iron Skillet or Griddle
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Batter
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp sugar optional
- 1 cup buttermilk or whole milk
- 1 large egg
- 2 tbsp melted butter or bacon grease
- ¼ cup water as needed for consistency
For Cooking
- 2 tbsp vegetable oil or butter for frying
For Serving (Optional)
- butter
- honey or maple syrup
- molasses
Instructions
- In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg, then mix in buttermilk and melted butter.
- Gradually combine wet ingredients with dry, stirring until smooth. If the batter is too thick, add water, 1 tablespoon at a time, until pourable.
- Heat a cast iron skillet or griddle over medium heat and add vegetable oil or butter.
- Spoon ¼ cup of batter into the skillet for each cake, spreading slightly into a round shape.
- Cook for 2-3 minutes per side until golden brown and crispy on the edges. Flip and cook the other side until done.
- Repeat with remaining batter, adding more oil as needed.
- Serve hot with butter, honey, or molasses for a true Southern experience!
Notes
For extra crispiness, cook hoe cakes in bacon grease instead of butter or oil. These make a great side dish for fried chicken, barbecue, or collard greens.