Description
Learn how to make delicious Southern-style hoecakes, also known as fried cornbread. These crispy and flavorful hoecakes are a perfect side dish for any meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or bacon drippings
- vegetable oil or bacon grease for frying
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar if using.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and stir until just combined; the batter should be thick but pourable.
- Fry Hoecakes: Heat a large cast iron skillet or griddle over medium heat and add a thin layer of oil or bacon grease. Drop the batter by heaping tablespoons to form small pancakes, about 3 inches wide. Flatten slightly and cook for 2–3 minutes per side, or until golden brown and crispy around the edges. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil as needed.
Notes
- For crispier edges, use bacon grease instead of oil.
- Serve warm with butter, honey, molasses, or alongside greens and beans for a true Southern meal.
Nutrition
- Serving Size: 1 hoecake
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
