Golden brown and crisp outside, with a tender texture inside, these cornmeal hoecakes are a classic Southern dish that can be served in so many ways. Served straight up or with a smear of butter or drizzle of honey, these hoecakes bring the cozy flavors of the South to your dinner table.

And, most importantly, Southern Cornmeal Hoecakes:

Why You Will Love Them

This hoecake recipe is perfect for any fans of crispy, comforting foods with a Southern touch. Here’s what you’re going to love about this recipe:

Simple Ingredients: These hoecakes can be made with basic pantry staples and are ready in minutes.

Versatile Dish: They’re ideal as a breakfast food, a savory side dish or even a base for toppings, such as pulled pork or fried chicken.

Golden Crispiness: Cornmeal blended with self-rising flour turns out a gorgeous, crispy edge that is oh-so-satisfying.

Quick and Easy: These take mere minutes of prep and cook time and are ideal for last-minute accompaniment to any meal.

A Taste of the South Hoecakes have an old-world history in Southern cooking and give a lovely dose of nostalgia to any table.

Key Ingredients:

Every ingredient in this recipe adds to the hoecakes’ unique flavor and texture. Here’s what you’ll need:

Cornmeal: The main ingredient, cornmeal provides hoecakes with their distinct flavor and gritty texture. If you use medium or fine ground cornmeal, you’ll get a tender, but mildly crunchy bite.

Self-Rising Flour: Lends some lift, and allows the hoecakes to puff just a little. If you don’t have self-rising flour, you can mix it yourself by adding 1/4 teaspoon baking powder and a pinch of salt to plain flour.

Low-Fat Buttermilk: Adds a little tang and helps the batter stay thick but pourable. Buttermilk is traditional, but you can use regular milk and a splash of vinegar or lemon juice if you don’t happen to have any buttermilk on hand.

Egg: Adds structure and helps bind things together, lending smoothness and cohesiveness to the batter.

Oil for frying: Coconut oil lends a subtle sweetness, but any neutral oil with a high smoke point (vegetable, canola or grapeseed oil work well, for instance) will do.

Full ingredient amounts and directions on how to make this can be found on the recipe card below

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So here’s how to make good hoecakes, step by step:

Step 1: Mix the Ingredients

Mix Dry: In a large mixing bowl, add the dry ingredients, 2/3 cup cornmeal, and 1/3 cup self-rising flour. Stir them well to combine, which keeps the hoecakes light textured.

Whisk Together Wet Ingredients: In another bowl, whisk 1/3 cup low-fat buttermilk and 1 large egg until well blended.

Mix It Up: Add the wet mixture to the dry ingredients and stir until just combined. The batter should be thick but pourable.

Step 2: Prepare to Fry

Heat the Skillet: Put a skillet on medium heat and add enough oil to coat the bottom. Coconut oil gives a slight sweetness, but any frying oil will do.

Test the Oil: Add a small dollop of batter to the skillet; if it sizzles, the oil is hot.

Step 3: Cook the Hoecakes

Spoon the batter: Using a spoon or small ladle, spoon the batter into the skillet, forming small rounds, like pancakes.

Fry the Hoecakes: Sauté each hoecake, golden and crispy at the edges, two to three minutes per side. They should lift easily when it’s time to flip them.

Flip and Cook: Using a spatula, flip each hoecake, cooking until both sides are golden and crispy.

Step 4: Drain and Serve

Drain on Paper Towels Transfer hoecakes to a plate lined with paper towels to absorb extra oil.

Serve Warm: These are best eaten warm, straight from the oven, and can be slathered with butter, honey, crumbled bacon or shredded cheese for a savory version.

Serving Suggestions:

Hoecakes, too, can be served in different ways. Here are a few serving ideas:

Classic Breakfast: Serve hoecakes with butter, honey or maple syrup and eggs and sausage for a big Southern breakfast.

Savory Side: To serve hoecakes alongside collard greens, black-eyed peas or fried chicken as a yummy accompaniment.

Creative Appetizer: Top hoecakes with pulled pork, smoked salmon or pimento cheese for a creative appetizer or snack.

Comfort Food Base: Serve hoecakes as a base for chili, stews, or creamy soups, giving the dish a little crunch and texture.

Storage and Reheating Tips:

Although hoecakes are best fresh, you can save any leftovers for later:

Refrigerator: Leftover hoecakes can be kept in an airtight container in the fridge for up to 3 days.

Freezing: Freeze hoecakes in a single layer on a baking sheet, then place in a freezer-safe bag. They can remain frozen for 2 months. Defrost in the refrigerator overnight, then reheat.

To reheat: Heat hoecakes in a skillet over medium heat (or in a toaster oven) until warm and crisped through. Microwave them? Don’t even think about it; they’ll get soggy.

Southern Cornmeal Hoecakes Variations:

Download the Traditional Hoecake From Southern Foodways, and try these more recipe for all tastes:

Cheesy Hoecakes: Stir in 1/4 cup shredded cheddar or Parmesan with the batter for a cheesy, savory hoecake.

Spicy Hoecakes: Add a pinch of cayenne pepper or chopped jalapeños for a bit of heat.

Sweet Corn Hoecakes: For a sweeter version, stir in 1 to 2 tablespoons sugar, and a handful of corn kernels, and serve hot, with syrup drizzled on top.

Herb-Infused Hoecakes: Fold in chopped chives, green onions or parsley for a fresh, herbaceous spin.

Conclusion:

Southern Cornmeal Hoecakes are the definition of comfort food, with a golden, crispy exterior and a soft, flavorful inside. Whether you serve them with sweetness on top as a breakfast or as a savory side, these hoecakes will give a glimpse of Southern tradition to your table. Dig into this crispy, golden deliciousness!