Riverhouse Corn Bread Onion Hoecake
Transform your classic cornbread cravings with the irresistible charm of Riverhouse Corn Bread Onion Hoecake—a down-home fusion of rich flavors and rustic comfort. Crafted with golden yellow cornmeal, a touch of buttermilk for tangy tenderness, and lightly caramelized onions for a savory-sweet twist, this skillet-made favorite perfectly bridges the gap between bread and pancake. These hoecakes boast a crisp, golden exterior and a moist, fluffy center, making them an ideal sidekick for hearty main dishes or a standalone snack served warm with a sprinkle of fresh scallions or herbs. Perfect for weekend brunches, casual dinners, or even a cozy snack, this quick and easy recipe will have your kitchen smelling like Southern hospitality in just 35 minutes. Keywords: cornbread, hoecake, caramelized onions, skillet recipe, Southern comfort.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cups Buttermilk
- 1 Large egg
- 3 tablespoons Unsalted butter (melted)
- 1 medium Yellow onion (finely chopped)
- 2 tablespoons Vegetable oil
- 2 tablespoons Optional: scallions or herbs for garnish
Instructions
In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion is softened and lightly caramelized. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the caramelized onions into the batter until they are evenly distributed.
Heat a large cast-iron skillet or non-stick skillet over medium heat and add the remaining 1 tablespoon of vegetable oil, swirling to coat the bottom evenly.
Using a ladle or large spoon, scoop approximately 1/4 cup of batter into the skillet for each hoecake. Flatten the batter slightly with the back of the spoon to create a pancake shape.
Cook each hoecake for 2-3 minutes on the first side, until the edges are set and the bottom is golden brown. Flip the hoecake and cook for an additional 1-2 minutes on the other side.
Transfer the 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 warm, garnished with optional scallions or herbs, alongside your favorite main dish or as a standalone snack.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 415 mg | 18% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 171 mg | 4% | |
*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.
