Southern Cornmeal Hoecakes are a timeless classic rooted in deep Southern tradition. Think of them as the love child of cornbread and pancakes—crispy around the edges, tender in the middle, and irresistibly comforting. They were originally cooked on the flat blade of a hoe over an open flame, which gave them their name, and today they remain a staple at Southern tables, often served alongside greens, beans, or fried meats.
These simple skillet cakes come together with just a handful of pantry staples—cornmeal, self-rising flour, buttermilk, and egg—creating a batter that fries up golden and fragrant in just minutes. Lightly crispy on the outside and soft within, they’re equally at home served with butter and syrup for breakfast or with savory dishes like fried chicken or chili.
Why You’ll Love This Recipe
• Quick and easy with minimal ingredients
• Golden crisp edges and a soft, tender center
• Versatile as a sweet or savory side
Ingredients
⅔ cup cornmeal
⅓ cup self-rising flour
⅓ cup low-fat buttermilk
1 large egg
Oil for frying (coconut oil, vegetable oil, or any neutral oil)
Instructions
Step 1: Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal and self-rising flour. Stir well to ensure even blending of the dry ingredients.
Step 2: Whisk Wet Ingredients
In a separate bowl, whisk together the buttermilk and egg until fully smooth and incorporated.
Step 3: Make the Batter
Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick yet pourable. If it feels too thick, add a splash more buttermilk.
Step 4: Heat the Skillet
Place a cast iron or nonstick skillet over medium heat and add enough oil to lightly coat the bottom. Let it heat until a drop of batter sizzles when added to the pan—this means it’s ready for frying.
Step 5: Cook the Hoecakes
Using a spoon or small ladle, scoop about 2–3 tablespoons of batter into the skillet for each hoecake. Flatten them slightly with the back of the spoon to form a round.
Cook for 2–3 minutes on each side, or until the edges are golden and crispy and the centers are cooked through. Flip carefully and repeat.
Step 6: Drain and Serve
Transfer cooked hoecakes to a paper towel-lined plate to drain any excess oil. Serve immediately while warm.
Serving Suggestions
• Top with a pat of butter and a drizzle of honey for a sweet treat
• Serve with crumbled bacon or shredded cheese for savory flair
• Pair with collard greens, beans, or fried chicken as a side dish
Tips for Success
• Use self-rising flour to ensure light, fluffy texture
• A cast iron skillet gives the best golden, crispy edges
• Keep hoecakes warm in a low oven while cooking batches
Storage Options
Best served fresh and hot, but leftovers can be stored in an airtight container at room temperature for 1 day
Reheat in a skillet or toaster oven for best texture—avoid microwaving if you want them crispy again
Freeze in a single layer and reheat from frozen in a warm oven
