Easy Southern Hoe Cakes Recipe
These crisp-edged, tender cornmeal griddle cakes fry up fast with classic Southern flavor. Serve warm with butter, honey, or alongside beans and greens.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.75 tsp fine salt
- 1 tbsp granulated sugar
- 1.5 cup buttermilk shake well
- 3 tbsp beaten egg about 1 large egg
- 2 tbsp unsalted butter, melted cooled slightly
- 3 tbsp neutral oil or bacon drippings for the skillet; add as needed
- 2 tbsp warm water as needed to loosen batter
Instructions
Preparation Steps
- Warm a cast-iron skillet over medium heat; swirl in 1 tablespoon oil to coat.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar in a medium bowl.
- In another bowl, whisk buttermilk, beaten egg, and melted butter until smooth.
- Pour wet mixture into dry and stir just until combined. Let batter rest 5 minutes.
- Stir in a little warm water if the batter looks very thick and heavy.
- Spoon 2 to 3 tablespoons batter per cake into the hot skillet, spreading slightly.
- Cook until edges set and bottoms are deeply golden, 2 to 3 minutes.
- Flip carefully and cook until the second side is golden and cooked through, 1 to 2 minutes.
- Add more oil as needed and repeat with remaining batter, adjusting heat to maintain sizzle.
- Serve hot with butter, honey, or maple syrup. Keep finished cakes warm in a 200°F oven.
Notes
For extra flavor, fry in bacon drippings and sprinkle with sliced scallions. For sweet hoe cakes, add a touch more sugar and serve with honey butter. Leftovers keep 2 days refrigerated; reheat in a lightly oiled skillet to restore crisp edges.
This recipe is an original creation inspired by classic Easy Southern Hoe Cakes Recipe flavors. All ingredient ratios and instructions are independently developed.