Description
Description: Discover the perfect recipe for hoe cakes, a Southern classic with crispy edges and tender centers. This easy-to-follow guide includes ingredients, step-by-step instructions, and creative serving ideas for breakfast, lunch, or dinner.
Ingredients
Scale
- 1 cup stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or substitute with milk and lemon juice)
- 1 egg, beaten
- 2 tablespoons melted butter or bacon grease
- Oil for frying (vegetable or canola)
Instructions
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, combine buttermilk, beaten egg, and melted butter or bacon grease.
- Slowly mix wet ingredients into the dry ingredients, stirring until smooth but not overmixed.
- Heat a cast-iron skillet or griddle over medium heat; add a thin layer of oil.
- Scoop 2–3 tablespoons of batter onto the skillet, spreading slightly to form even rounds.
- Cook for about 2–3 minutes per side, flipping once, until golden brown and crisp.
- Transfer cooked hoe cakes to a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite sweet or savory toppings.
Notes
- For added flavor, substitute bacon grease for melted butter.
- To make gluten-free, replace all-purpose flour with a gluten-free blend or extra cornmeal.
- Store leftovers in an airtight container and reheat in a skillet to maintain crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Pan-Fried
- Cuisine: Southern
Keywords: recipe for hoe cakes, Southern hoe cakes, cornmeal pancakes, easy hoe cake recipe, traditional hoe cakes