Hoe Cakes Recipe
Crispy, golden cornmeal pancakes with soft centers, this Southern-style Hoe Cakes Recipe is easy, budget-friendly, and perfect for breakfast or dinner sides.
Servings: 4 people
Calories: 210kcal
Equipment
- 1 Mixing Bowl For combining ingredients
- 1 Whisk To blend wet and dry ingredients
- 1 Skillet Preferably cast iron
- 1 Spatula For flipping the hoe cakes
Ingredients
- 1 cup cornmeal yellow fine or medium grind
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar optional for mild sweetness
- 1 egg lightly beaten
- 1 cup buttermilk or milk with 1 tsp vinegar
- 2 tbsp melted butter plus more for frying
- oil or butter for frying
Instructions
- In a bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and lightly coat it with oil or butter.
- Spoon 2–3 tablespoons of batter for each hoe cake onto the skillet.
- Cook for 2–3 minutes on each side until golden brown and crisp.
- Serve hot with butter, honey, syrup, or as a side to savory dishes.
Notes
- For crispier edges, use a well-seasoned cast iron skillet.
- Add corn kernels or jalapeños for texture and heat.
- Leftovers can be refrigerated and reheated in a toaster oven.