Southern Cornbread Hoecakes
Southern Cornbread Hoecakes are delightful, crispy cornmeal pancakes that are perfect for breakfast or as a side dish. They are easy to make and filled with the comforting flavors of the South. Enjoy these hoecakes with butter, syrup, or even savory toppings.
Equipment
- 1 mixing bowl
- 1 whisk or spoon
- 1 measuring cups and spoons
- 1 skillet or griddle
- 1 spatula
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk Substitute with regular milk plus 1 tablespoon vinegar if needed.
- 1 large egg
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons vegetable oil or melted butter
- additional oil or butter for frying
Instructions
- In a mixing bowl, combine the cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- In another bowl, mix the buttermilk and egg. Whisk until the egg is fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing; it’s okay if there are a few lumps.
- Stir in the vegetable oil or melted butter until combined.
- Heat a skillet or griddle over medium heat and add a little oil or butter to coat the surface.
- Once the skillet is hot, ladle about ¼ cup of batter onto the skillet for each hoecake. Cook until bubbles form on the surface and the edges begin to look set, about 3-4 minutes.
- Flip the hoecakes and cook for another 2-3 minutes, or until golden brown.
- Remove the hoecakes from the skillet and place them on a plate. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
- Serve warm with your choice of toppings such as butter, maple syrup, or honey.
Notes
For a savory twist, try adding diced jalapeños or shredded cheese to the batter. If using regular milk instead of buttermilk, add 1 tablespoon of vinegar to the milk and let it sit for 5 minutes to create a buttermilk substitute.