Here’s a classic recipe for hoe cakes — simple, golden cornmeal pancakes that are crisp on the outside and tender inside.
🌽 Hoe Cakes (Cornmeal Pancakes)
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup milk (or buttermilk for extra tang)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- Oil or bacon grease for frying
Instructions
1️⃣ Make the Batter
- In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk milk, egg, and melted butter.
- Pour wet ingredients into dry and stir until just combined (batter should be thick but pourable; add a little extra milk if too thick).
2️⃣ Heat the Skillet
- Heat a skillet or griddle over medium heat.
- Add a little oil or bacon grease and swirl to coat.
3️⃣ Cook Hoe Cakes
- Spoon ¼ cup batter onto the skillet for each cake.
- Cook 2–3 minutes until edges are dry and bottoms are golden.
- Flip and cook another 2–3 minutes until cooked through and golden on both sides.
4️⃣ Serve
- Serve warm with butter, honey, syrup, or jam.
- Optional: top with fried eggs or sautéed greens for a hearty breakfast.
Tips & Variations
- Cheesy Hoe Cakes: Add ¼ cup shredded cheddar to the batter.
- Savory: Add chopped green onions or cooked bacon bits.
- For crisper cakes, cook in a little more oil and don’t crowd the skillet.
If you want, I can also give a true traditional Southern “hoe cake” style that’s cooked in a cast-iron skillet over the stovetop, with a slightly crispy exterior — very authentic. Do you want me to do that?
