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Southern Cornmeal Hoecakes

Southern Cornmeal Hoecakes are crispy on the outside and tender on the inside, perfect for a hearty meal or a delightful snack, ready in under 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 hoecakes
Course: Breakfast, Side Dish, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional) Can be omitted for less sweetness.
Wet Ingredients
  • 1 cup milk (or buttermilk for extra flavor)
  • 1 large egg Room temperature preferred.
  • 3 tablespoons vegetable oil (or melted butter) For richer flavor.
For Cooking
  • as needed Additional oil or butter for cooking For coating the skillet.

Method
 

Preparation
  1. In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk them together until well blended.
  2. In a separate bowl, whisk together the milk, egg, and oil.
  3. Gradually pour the wet mixture into the dry mixture. Stir until just combined; some lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat and add a bit of oil or butter to coat the pan.
Cooking
  1. Pour about ΒΌ cup of batter onto the skillet for each hoecake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
  2. Flip the hoecake gently and cook for another 2-3 minutes until golden brown and cooked through.
  3. Transfer to a plate and serve warm with your favorite toppings.

Notes

For a richer flavor, use buttermilk instead of milk. For gluten-free options, substitute with almond flour or a gluten-free baking blend. Ensure the skillet is hot before pouring in the batter for the best texture.