Description
Classic Southern Hoe Cakes are crispy, golden cornmeal pancakes made with buttermilk and a hint of butter. Perfectly pan-fried to a light, fluffy texture inside and crisp on the outside, these traditional treats make a delightful breakfast or snack when served warm with butter, honey, or maple syrup.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 2 Tablespoons melted butter (plus extra for cooking)
Dry Ingredients
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For Cooking
- 1 Tablespoon vegetable oil
Instructions
- Combine Wet Ingredients: Crack the eggs into a medium bowl and whisk until fully combined. Add the buttermilk and melted butter, then whisk again until smooth to create a uniform wet mixture.
- Mix Dry Ingredients: In a separate large bowl, thoroughly combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Combine Wet and Dry: Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be thick but pourable; if it’s too thick, gradually add additional buttermilk one tablespoon at a time to achieve the desired consistency.
- Heat the Pan: Preheat a cast-iron skillet or non-stick pan over medium heat. Add a mixture of butter and vegetable oil to the pan; once the butter melts and begins to sizzle gently, the pan is ready for cooking.
- Cook the Hoe Cakes (First Side): Using about ¼ cup of batter for each, scoop into the pan. Use the back of a spoon to shape the batter into round pancakes. Cook for 2-3 minutes, watching for bubbles forming on the surface and the edges to firm up.
- Flip and Cook (Second Side): Carefully flip each hoe cake with a spatula and cook for an additional 2 minutes, or until both sides are golden brown and crisp.
- Drain Excess Oil: Transfer the cooked hoe cakes to a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with the remaining batter, adding more butter and oil to the pan as necessary.
- Serve Warm: Serve the hoe cakes warm, stacked on a plate and accompanied by butter, honey, maple syrup, or your preferred toppings for a delicious meal or snack.
Notes
- Use fine cornmeal for the best texture; coarse cornmeal may result in a gritty consistency.
- If you prefer a lighter hoe cake, you can adjust the baking powder slightly but do not omit it.
- Butter and oil are combined for frying to prevent burning and add rich flavor.
- Keep the temperature medium to avoid burning before the cakes cook through.
- Hoe cakes are traditionally served warm; reheat gently if needed.
