Southern Hoe Cakes
Southern Hoe Cakes are crispy, golden cornmeal cakes fried in bacon grease or oil, served hot with butter or molasses. A classic!
Ingredients
- 1 c. cornmeal preferably stone-ground
- ½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. sugar
- 1 large egg
- ¾ c. buttermilk or more, if needed
- ¼ c. water
- 2 tbsp. bacon grease lard, or vegetable oil (for frying)
Instructions
- In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, whisk together the egg, buttermilk, and water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable; add a little more buttermilk if needed.
- Heat the bacon grease, lard, or vegetable oil in a large cast-iron skillet over medium heat.
- Drop 2-3 tablespoons of batter into the skillet for each hoecake, spreading it slightly to form a small, round cake.
- Cook until the edges are crispy and the bottom is golden brown, about 2-3 minutes.
- Flip the hoecakes and cook the other side until golden brown, about 2 minutes more.
- Remove from the skillet and drain on paper towels.
- Serve hot with butter and/or molasses.
Notes
- Use stone-ground cornmeal for that authentic texture and flavor.
- Don’t overmix, just stir until combined to keep them tender.
- Cast iron is king; it gives you that perfect golden crust.
- Serve hot with butter, molasses, or even a drizzle of honey.
Nutrition
Calories: 256kcalCarbohydrates: 46gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 290mgPotassium: 198mgFiber: 4gSugar: 3gVitamin A: 88IUCalcium: 92mgIron: 2mg
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