Savannah Hoe Cakes
Crispy on the edges, tender in the middle, and bursting with Southern charm, Savannah Hoe Cakes are a versatile and satisfying treat that straddles the line between cornbread and pancake. Made with a comforting blend of cornmeal, buttermilk, and a touch of sugar, these golden beauties are cooked to perfection in a skillet with a hint of vegetable oil or bacon grease for an irresistible flavor. Ready in just 25 minutes, they’re the perfect companion to savory soups, stews, or classic Southern breakfasts when topped with butter or drizzled in syrup. Whether served as a side dish or enjoyed on their own, these quick and easy hoe cakes are a true taste of the South!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 Egg
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Vegetable oil or bacon grease (for frying)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be thick but pourable.
Heat a large skillet or griddle over medium heat and add 1-2 tablespoons of vegetable oil or bacon grease.
Once the oil is hot and shimmering, scoop approximately 1/4 cup of batter onto the skillet for each hoe cake. Use the back of the measuring cup or a spoon to spread the batter into thin, even circles.
Cook the hoe cakes for 2-3 minutes on one side, or until the edges start to look set and bubbles form on the surface. Flip carefully with a spatula and cook for another 1-2 minutes, or until golden brown.
Transfer the cooked hoe cakes to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the hoe cakes warm with butter, syrup, or your favorite toppings. They pair wonderfully with savory dishes, soups, or stews as well.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 25.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 747 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.
