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Southern Cornmeal Hoecakes

Crispy on the outside and tender on the inside, Southern Cornmeal Hoecakes are a quick and comforting treat perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Brunch, Side
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 2 tablespoons all-purpose flour Substitute with gluten-free flour if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons vegetable oil Use butter for a richer taste

Method
 

Preparation
  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
  2. In a separate bowl, beat the egg, then stir in the buttermilk until well mixed.
  3. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable.
Cooking
  1. Heat a tablespoon of vegetable oil or butter in a skillet over medium heat until hot.
  2. Pour about 1/4 cup of the batter into the skillet for each cake. Cook for about 2-3 minutes on one side, until bubbles form on top and the edges look set.
  3. Flip and cook for another 2-3 minutes, until golden brown.
  4. Remove from the skillet and keep warm while you cook the rest. Serve immediately with your desired toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in a skillet or toaster.