Go Back

Southern Cornmeal Hoecakes

Delightful Southern Cornmeal Hoecakes, simple to prepare and packed with corn flavor, perfect for breakfast or as a side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 hoecakes
Course: Breakfast, Snack
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup cornmeal Provides the base flavor
  • 1 cup boiling water Used to hydrate cornmeal
  • 1 cup all-purpose flour Gives structure to the hoecakes
  • 1 tablespoon baking powder For leavening
  • 1 teaspoon salt Enhances flavor
  • 1 tablespoon sugar Optional, for sweetness
  • 1 cup milk Adds moisture to the batter
  • 1 piece egg Binds the ingredients
  • 2 tablespoons vegetable oil or melted butter Adds richness
  • to taste cooking spray or additional oil For greasing the griddle

Method
 

Preparation
  1. In a mixing bowl, combine the cornmeal and boiling water. Stir well and let it sit for about 10 minutes until it thickens.
  2. In a separate bowl, whisk together the flour, baking powder, salt, and sugar if you’re using it.
  3. Add the thickened cornmeal mixture, milk, egg, and vegetable oil (or melted butter) to the dry ingredients. Mix until just combined—it’s okay if there are a few lumps!
Cooking
  1. Preheat a non-stick griddle or skillet over medium heat and lightly grease it with cooking spray or a brush of oil.
  2. Pour about 1/4 cup of batter for each hoecake onto the griddle. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  3. Remove from the griddle and keep warm. Repeat until all the batter is used.
Serving
  1. Serve the hoecakes warm with your favorite toppings.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat in the toaster or microwave.