Description
Classic Southern-style fried cornbread hoecakes made with a simple batter of cornmeal, flour, and buttermilk. Crispy on the outside and tender inside, these hoecakes are perfect served warm with butter, honey, or as a savory side to traditional Southern meals.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 3/4 cup buttermilk (or milk + 1 tsp vinegar substitute)
- 1 egg, lightly beaten
- 1/4 cup water (if needed for consistency)
For Frying
- Vegetable oil or bacon grease (for frying)
Instructions
- Prepare the Batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). This ensures the dry ingredients are evenly distributed for a consistent batter.
- Mix Wet Ingredients: Stir in the buttermilk and beaten egg into the dry mixture. Gradually add water a tablespoon at a time until the batter reaches a thick but pourable consistency, perfect for dropping into the skillet.
- Heat the Frying Medium: Warm 2 tablespoons of vegetable oil or bacon grease in a skillet over medium heat. Proper heating ensures the hoecakes will crisp up nicely without burning.
- Cook the Hoecakes: Drop 2–3 tablespoons of batter per hoecake into the hot skillet, evenly spaced to allow for spreading. Fry each side for 2–3 minutes until the surface turns golden brown and crisp.
- Drain Excess Oil: Transfer the fried hoecakes to a paper towel-lined plate to absorb any extra grease, keeping them light and delicious.
- Serve Warm: Enjoy the hoecakes immediately while warm, topped with butter or honey, or as a hearty side dish to complement traditional Southern meals like fried chicken or greens.
Notes
- Using bacon grease instead of vegetable oil adds authentic Southern flavor.
- For a dairy-free substitute, use plant-based milk with a splash of vinegar instead of buttermilk.
- If the batter is too thick, thin it gently with water to maintain pourable consistency.
- Cook hoecakes over medium heat to ensure they cook through without burning the outside.
- These hoecakes are best eaten fresh out of the pan but can be kept warm in a low oven for short periods.
