Description
Southern kitchens come alive with grandma’s famous hoecakes, crispy cornmeal pancakes that whisper tales of heritage and comfort. Generations of families have cherished these golden discs, celebrating simple ingredients and love stirred into each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) cornmeal (preferably stone-ground)
- ¾ cup (180 ml) buttermilk (plus more if needed)
- 1 large egg, beaten
Secondary Ingredients:
- ¼ cup (30 g) all-purpose flour
- 1 tablespoon (15 ml) sugar (optional, for a touch of sweetness)
Seasoning and Cooking Ingredients:
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons (30 ml) vegetable oil or bacon grease (for cooking)
Instructions
- Gather dry ingredients in a medium bowl, mixing cornmeal, flour, baking soda, and salt until thoroughly blended.
- In a separate vessel, vigorously whisk the egg with buttermilk until smooth and well-incorporated.
- Create the batter by gently folding wet ingredients into dry components, stirring until just combined. Aim for a consistency that’s thick yet easily pourable, adjusting with additional buttermilk if necessary.
- Allow the batter to rest and slightly thicken for 5-7 minutes while preheating a cast-iron skillet or griddle over medium temperature.
- Coat the cooking surface with a thin layer of oil or bacon grease to prevent sticking and enhance flavor.
- Using a ladle or large spoon, carefully deposit 2-3 tablespoon portions of batter onto the hot surface, using the spoon’s back to create circular shapes.
- Monitor the hoecakes closely, watching for small bubbles to emerge across the surface and edges to appear set, which typically takes 2-3 minutes.
- Confidently flip each hoecake using a wide spatula, cooking the opposite side until achieving a rich golden-brown coloration, approximately 1-2 minutes.
- Repeat the cooking process with remaining batter, replenishing oil or bacon grease between batches as needed to maintain even heat and prevent burning.
- Present the hoecakes immediately while warm, accompanied by butter, honey, or syrup. These versatile griddle cakes also pair wonderfully with savory dishes like hearty stews or braised greens.
Notes
- Choose a heavy-bottomed skillet like cast iron for even heat distribution and perfect golden-brown crusts.
- Let the batter rest to allow cornmeal to absorb liquid, creating a smoother, more tender texture.
- Use room temperature buttermilk to help ingredients blend more easily and ensure consistent batter.
- Experiment with gluten-free flour blends if you need a celiac-friendly version without compromising traditional flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg