Description

Irresistible Southern Cornbread Hoecakes are crispy, golden cornmeal cakes cooked on the stovetop to perfection. These hoecakes combine cornmeal, buttermilk, and a touch of sugar for a slightly sweet flavor and are fried in butter or bacon drippings for a rich, savory finish. Perfect as a side dish or a snack, they pair wonderfully with honey, syrup, or savory sides like greens and fried chicken.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted

For Frying

2 tablespoons bacon drippings or vegetable oil
Additional butter or oil for frying

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Instructions

Prepare dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Prepare wet ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter together until fully blended.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the hoecakes tender.
Preheat skillet: Heat a large cast-iron skillet or griddle over medium heat. Add 1 tablespoon of butter or oil to coat the surface.
Cook hoecakes: Drop about 1/4 cup of batter per hoecake onto the hot skillet. Spread each slightly with the back of a spoon to form a rounded patty.
Fry until golden: Cook each hoecake for 2 to 3 minutes per side, until they are golden brown and crisp around the edges.
Repeat and serve: Continue cooking the remaining batter, adding more butter or oil as needed to prevent sticking. Serve the hoecakes hot with butter, honey, or syrup, or alongside savory dishes.

Notes

For extra flavor, substitute half of the buttermilk with whole milk.
Serve savory-style alongside greens, beans, or fried chicken for a traditional Southern meal.
Keep cooked hoecakes warm in a 200°F oven until ready to serve.