Southern Hoe Cakes
Crispy, golden, and bursting with Southern charm, these Southern Hoe Cakes are a delectable fusion of cornbread and pancakes that deliver the perfect balance of savory and sweet. Made with a comforting blend of yellow cornmeal, a touch of sugar, and rich buttermilk, these easy-to-make griddle cakes boast a tender interior with irresistibly crisp edges. Fried in a bit of bacon grease or vegetable oil, they capture that authentic Southern flavor, making them a versatile treat that's equally delightful as a side dish or a sweet breakfast indulgence. Serve them warm with a drizzle of honey, maple syrup, or a dab of butter, and watch them disappear from the plate in no time! Perfect for busy weeknights or leisurely weekend brunches, these hoe cakes are a must-try for anyone seeking comforting, old-fashioned Southern goodness.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 0.25 cup Water
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 3 tablespoons Vegetable oil or bacon grease (for frying)
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the buttermilk, water, egg, and melted butter until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. The batter should have a pancake-like consistency and be free of lumps. If it’s too thick, add a splash of water.
Heat 1 tablespoon of vegetable oil or bacon grease in a large skillet or griddle over medium heat. Swirl the oil to coat the surface evenly.
Once the skillet is hot, spoon about 2 tablespoons of batter per hoe cake onto the skillet, spreading it slightly with the back of the spoon to form small, round cakes.
Cook for 1 to 2 minutes, or until the edges are set and the bottoms are golden brown. Flip the cakes gently using a spatula and cook on the other side for another 1 to 2 minutes.
Remove the hoe cakes from the skillet and place them on a plate lined with paper towels to drain any excess grease.
Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve the hoe cakes warm as a side dish, or enjoy them with honey, maple syrup, or a pat of butter for a sweet treat!
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 201.5 g | 73% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.1 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 257 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 601 mg | 13% | |
*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.
