Go Back

Southern Cornmeal Hoecakes

Delicious and easy-to-make hoecakes that are crispy on the outside and fluffy on the inside, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Side Dish, Snack
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cornmeal Hearty cornmeal for the pancakes.
  • 1 cup boiling water To combine with cornmeal.
  • ½ teaspoon salt For flavor.
  • 1 tablespoon sugar Optional for sweetness.
  • ½ cup all-purpose flour For binding the batter.
  • 1 teaspoon baking powder For leavening.
  • 1 large egg To enrich the batter.
  • 2 tablespoons milk Or buttermilk for added richness.
  • as needed tablespoons oil or butter For frying.

Method
 

Preparation
  1. In a mixing bowl, combine the cornmeal and boiling water. Stir until well blended and let it sit for a few minutes to thicken.
  2. Once the cornmeal mixture is cool to the touch, add salt, sugar (if using), all-purpose flour, baking powder, egg, and milk. Stir until just combined; do not overmix!
Cooking
  1. Place a non-stick skillet over medium heat and add a drizzle of oil or a pat of butter. Allow it to heat up but not smoke.
  2. Using a ¼ cup measurement, pour the batter onto the skillet. Cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes.
  3. Continue until all the batter has been cooked, adding more oil or butter to the skillet as needed.
Serving
  1. Serve the hoecakes warm, straight from the skillet.

Notes

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat in a skillet over medium heat for a few minutes for the best texture.