Description
Southern Cornbread Hoecakes are crispy, golden, and full of down-home flavor. Made with simple ingredients and pan-fried in a cast iron skillet, they’re a comforting Southern classic perfect for any meal.
Ingredients
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/2 cup water (adjust for batter consistency)
2 tablespoons vegetable oil or bacon drippings (for batter)
Additional oil (for frying)
Instructions
In a mixing bowl, combine cornmeal, flour, baking powder, and salt
In a separate bowl, beat the egg, then add buttermilk, water, and oil
Pour the wet ingredients into the dry ingredients and stir until a pourable batter forms
Preheat a cast iron skillet over medium heat and coat with oil
Spoon in batter to form small 3-inch rounds, being careful not to overcrowd
Cook for 2 to 3 minutes per side until golden and crispy
Transfer to a paper towel-lined plate to drain
Serve warm with butter, syrup, or your favorite savory topping
Notes
Do not overmix the batter or hoecakes may become dense
Adjust water to achieve a batter that’s pourable but not runny
Use bacon drippings for enhanced flavor
For variations, add shredded cheddar, green onions, or jalapeños
Store leftovers in the fridge and reheat in a dry skillet to retain crispiness
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6–8 servings