Yellow Cornmeal Hoe Cake
Crispy, golden, and impossibly satisfying, Yellow Cornmeal Hoe Cakes are a Southern classic that blend rustic simplicity with rich, comforting flavors. Made with a base of yellow cornmeal, a touch of flour for structure, and a hint of sweetness from granulated sugar, these skillet-cooked delights boast a perfectly crisp exterior and a tender, wholesome center. Whipped up in just 30 minutes, this traditional recipe is an ode to time-honored cooking techniques, utilizing basic pantry ingredients and a cast iron skillet for that authentic Southern flair. Whether served warm with a pat of butter, drizzled with honey for a sweet twist, or alongside savory dishes like fried chicken or collard greens, these hoe cakes are a versatile and crowd-pleasing addition to any table. Perfect for breakfasts, sides, or even snacks, these crispy cornbread-style cakes are sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.25 cups whole milk
- 0.25 cups unsalted butter, melted
- 2 tablespoons vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
Slowly pour in the milk and melted unsalted butter. Stir until a thick, smooth batter forms.
Heat a large cast-iron skillet or heavy-bottomed frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
Once the oil is hot and shimmering, pour roughly 1/4 cup of batter into the skillet for each hoe cake. Use the back of a spoon to gently spread the batter into a round, thin cake about 4 to 5 inches in diameter.
Cook the hoe cake for 2 to 3 minutes, or until you see bubbles forming on the surface and the edges are golden brown. Flip the cake carefully with a spatula and cook for an additional 2 to 3 minutes on the other side.
Remove the cooked hoe cake from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more vegetable oil to the pan as needed.
Serve the hoe cakes warm, slathered with butter or drizzled with honey, if desired.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 28.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 400 mg | 31% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 854 mg | 18% | |
*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.
