Outside golden brown and crisp, inside tender, these cornmeal hoecakes are a classic Southern dish that can be served in so many different ways. And served straight up or with a smear of butter or drizzle of honey, these hoecakes deliver Southern comfort flavors right to your dinner table.
And, best of all, Southern Cornmeal Hoecakes:
Why You Will Love Them
This hoecake recipe is great for fans of crispy, comforting foods with a Southern twist. Here’s what you are going to love about this recipe:
Basic Ingredients: These hoecakes are made with simple pantry staples, and they’re ready in minutes. Try our Corn Nuggets next.
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:
You need for these hoecakes their distinctive flavor and texture. Here’s what you’ll need:
Cornmeal: The star of the show, cornmeal gives hoecakes their signature flavor and gritty texture. Using medium or fine ground cornmeal gives a tender, yet moderately 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 with a few drops of vinegar or lemon juice if you don’t have any handy. If you like this, you'll love our Paula Deen’s Southern Cornbread Dressing.
Egg: Structural component and also aids in binding—adds smoothness and cohesion to the batter.
Oil for frying: Coconut oil adds a little sweetness, but any neutral oil with a high smoke point (such as vegetable, canola or grapeseed oil) will work.
You can find full ingredient amounts and directions on how to make this on the recipe card below
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: Gradually pour the wet mixture into the bowl with the dry ingredients. With a spatula or wooden spoon, gently fold everything into one another until the batter just comes together. Don’t overmix — a few lumps are fine. You want something thick, but pourable, that will lend your pancakes (or whatever you’re making) that fluffy lightness we all love.
Step 2: Get Ready to Fry
Sauté in a Skillet: Heat a skillet or a nonstick pan over medium heat. Pour in a little oil — enough to lightly coat the bottom of the pan. You don’t need a lot; you want to avoid sticking and achieve a nice golden crust. Allow the oil to heat for a minute or two, until it shimmers slightly.Coconut oil gives a slight sweetness, but any frying oil will do.
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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. For another easy option, see our SOUTHERN FRIED SALMON PATTIES.
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
When the hoecakes are golden brown and crispy, transfer them to a plate lined with paper towels to absorb excess oil.
They’re best served hot — straight from the skillet! For a savory twist, add a pat of butter, a drizzle of honey or some crumbled bacon or shredded cheese.
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.
If you like cornmeal hoecakes, try Buttermilk Cornbread for crisp edges and a tender middle.
For another way to use cornmeal, try Amish Onion Fritters, which fry up crisp from a thick batter.
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. You might also like our Golden Fried Catfish.
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: If you’re looking for something with a bit of sweetness, go for this irresistible variation. Fold 1 to 2 tablespoons of sugar into the batter, sweetening it, then a generous handful of fresh or frozen corn kernels. The sweep of sweetness complements the natural taste of the corn. Serve the hoecakes piping hot, and don’t be timid with the syrup — drizzle some generously over the top for a warm and comforting treat that’s great for breakfast or brunch.
Herb-Infused Hoecakes: For a savory, garden-fresh version, fold finely chopped herbs like chives, green onions or parsley into the batter. These herbs add a light, fragrant flavor that gives depth and brightness in every bite. Delicious with soups and stews, and just as good beside eggs, these hoecakes are full of color. Try our Homemade German Chocolate Cake next.
Conclusion:
Southern Cornmeal Hoecakes are a textbook example of comfort food, crisp and golden on the outside, tender and flavorful in the middle. These hoecakes will offer a hint of Southern tradition to your table, whether you serve them with sweetness on top as a breakfast, or as a savory side. Dig into this crispy, golden goodness! If you like this, you'll love our Best Fried Green Tomatoes.
Southern Cornmeal Hoecakes
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Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- Oil for frying Coconut oil adds a nice touch, but feel free to use what you prefer
Instructions
- In a large mixing bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. Stir to blend the dry ingredients thoroughly.
- In a separate bowl, whisk together 1/3 cup low-fat buttermilk and 1 large egg until smooth. Pour this wet mixture into the dry ingredients and stir until well combined. The batter should be thick but pourable.
- Heat a skillet over medium heat and add enough oil to coat the bottom. Test the oil by dropping a small amount of batter into it; if it sizzles, the oil is ready for frying.
- Use a spoon or small ladle to scoop batter into the skillet, forming small rounds like pancakes. Cook each hoecake until the edges are golden and crispy, about 2-3 minutes per side. Flip with a spatula and cook the other side until golden.
- Transfer the cooked hoecakes to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, crumbled bacon, or shredded cheese as desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
