Cornmeal Hoecakes
Savor the timeless charm of the South with these golden and crispy Cornmeal Hoecakes, a nostalgic favorite perfect for any meal of the day. Made with a blend of fine cornmeal and a touch of all-purpose flour, these skillet-fried delights boast a slightly crisp exterior and a tender, moist center. Buttermilk and a dash of sugar lend a subtle tangy-sweet richness, while melted butter ensures a decadently soft texture. Quick and easy to prepare in under 30 minutes, these hoecakes are a versatile treat—serve them warm with a drizzle of syrup for breakfast, as a side to savory dishes like collard greens or fried chicken, or topped with butter for a classic comfort food experience. Discover how this Southern staple transforms simple ingredients into a melt-in-your-mouth crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Cornmeal (fine or medium grind)
- 0.25 cup All-purpose flour
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.75 cup Buttermilk
- 1 large Egg
- 2 tablespoons Butter (melted)
- 2 tablespoons Vegetable oil (for frying)
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder until well combined.
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should have a thick but pourable consistency. If the batter is too thick, stir in 1-2 tablespoons of additional buttermilk.
Heat a large skillet or griddle over medium heat and add the vegetable oil.
Using a 1/4 cup measure, scoop the batter and pour it onto the skillet, forming small pancakes about 3-4 inches in diameter.
Cook the hoecakes for 2-3 minutes on the first side, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes on the other side, or until golden brown.
Transfer cooked hoecakes to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the cornmeal hoecakes warm with butter, syrup, or other desired toppings.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 22.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
