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Southern Cornmeal Hoecakes

Southern Cornmeal Hoecakes

These crisp-edged southern cornmeal hoecakes are pan-fried until golden with tender, lightly tangy centers. Serve them hot with butter, honey, greens, beans, or barbecue for a classic american side or breakfast.

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 6

Ingredients

  • 2 large large eggs (lightly beaten)
  • 1.5 cups fine yellow cornmeal
  • 2 tsp baking powder
  • 0.75 tsp fine salt
  • 3 tbsp vegetable oil (for frying)
  • 2 tbsp unsalted butter (melted and slightly cooled)
  • 0.5 cup all-purpose flour
  • 1.5 cups buttermilk (well shaken)
  • 1 tbsp granulated sugar
  • 0.25 tsp baking soda

Instructions

  1. Place a wire rack inside a rimmed baking sheet and set it near the stove so the cooked hoecakes can drain and stay crisp.
  2. Whisk 1.5 cups fine yellow cornmeal, 0.5 cup all-purpose flour, 1 tbsp granulated sugar, 2 tsp baking powder, 0.25 tsp baking soda, and 0.75 tsp fine salt in a large mixing bowl for about 30 seconds, until the leavening is evenly distributed.
  3. Whisk 2 large lightly beaten eggs, 1.5 cups well-shaken buttermilk, and 2 tbsp melted unsalted butter in a medium bowl for about 30 seconds, until smooth and pale yellow.
  4. Pour the buttermilk mixture into the cornmeal mixture and stir with a rubber spatula for 20 to 30 seconds, just until no dry pockets remain; the batter should be thick but spoonable, with a few small lumps.
  5. Let the batter rest at room temperature for 5 minutes so the cornmeal hydrates and the batter thickens slightly.
  6. Heat 1 tbsp vegetable oil in a 12-inch cast-iron skillet or heavy nonstick skillet over medium heat for 1 to 2 minutes, until the oil shimmers but does not smoke.
  7. Scoop the batter into the skillet in 0.25-cup portions, leaving at least 1 inch between cakes, and gently spread each portion into a 3-inch round with the back of the measuring cup.
  8. Cook the hoecakes over medium heat for 2 to 3 minutes, until the edges look set, small bubbles appear on the surface, and the bottoms are deep golden brown.
  9. Flip each hoecake with a thin spatula and cook the second side for 2 to 3 minutes, until golden brown and the centers feel springy rather than wet when lightly pressed.
  10. Transfer the cooked hoecakes to the prepared wire rack and repeat with the remaining batter, adding the remaining 2 tbsp vegetable oil to the skillet in small amounts as needed and letting the oil shimmer before each batch.
  11. Adjust the heat between medium and medium-low if the hoecakes brown before the centers cook; each finished cake should be crisp at the edges, golden on both sides, and cooked through in the center.
  12. Serve the hoecakes hot from the rack, or hold them in a 200°F oven for up to 15 minutes before serving so they stay warm without steaming.

Nutrition (per serving)

  • Calories: 268
  • Protein: 7 g
  • Fat: 12 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 510 mg

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