Hoe Cakes
Bring a taste of Southern tradition to your table with these golden, crispy-on-the-outside, tender-on-the-inside hoe cakes! Made with a delightful blend of yellow cornmeal, a touch of sugar, and rich buttermilk, these rustic cornmeal pancakes are lightly fried to perfection in bacon drippings or vegetable oil. With a quick prep time of just 10 minutes and a total cook time of 20 minutes, this versatile recipe serves as a delicious breakfast drizzled with syrup, a savory side for soups or stews, or the perfect partner to fried chicken. Whether topped with honey, butter, or served plain, hoe cakes bring an irresistible, homespun charm to any meal.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1.25 cup buttermilk
- 1 unit large egg
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons vegetable oil or bacon drippings (for frying)
Instructions
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, large egg, and melted unsalted butter.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should have a slightly thick, pourable consistency.
Heat a large cast-iron skillet or griddle over medium heat. Add the vegetable oil or bacon drippings and let it heat until shimmering.
Scoop about 1/4 cup of batter onto the skillet for each hoe cake, spacing them apart to allow for spreading.
Cook the hoe cakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip them and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked hoe cakes to a plate lined with paper towels to drain any excess oil. Keep them warm while cooking the remaining batter.
Serve immediately, topped with butter, honey, syrup, or as an accompaniment to soups, stews, or fried chicken.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 28.8 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 399 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 767 mg | 16% | |
*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.
