These classic Southern hoecakes are golden brown and crispy on the outside, fluffy and tender inside, with a delicious cornmeal flavor. Serve them hot with butter and maple syrup or sugar cane syrup for a comforting Southern breakfast.
Ingredients
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 4 tablespoons cold butter, for cooking
- 1¼ cups buttermilk
- Maple syrup or sugar cane syrup, for serving
Instructions
1. Prepare the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, baking soda, baking powder, sugar, and kosher salt.
2. Make the Batter
In a separate bowl, whisk together the eggs, melted butter, and buttermilk.
Pour the wet mixture into the dry ingredients and stir until just combined and smooth.
Let the batter rest for 5 minutes. This allows the flour and cornmeal to absorb the liquid, resulting in more tender and fluffy hoecakes.
3. Cook the Hoecakes
Heat a large skillet or cast-iron pan over medium-low heat.
Add about 1 tablespoon of cold butter.
Pour approximately ¼ cup of batter into the skillet for each hoecake. Cook about 3 at a time, depending on the size of your skillet.
Cook for about 3 minutes, or until small bubbles appear on the surface and the bottom is golden brown.
Flip and cook the other side until golden and cooked through.
Repeat with the remaining batter, adding more butter as needed.
4. Serve
Serve the hoecakes immediately while warm with butter and maple syrup or sugar cane syrup.
Recipe Tips
- Cook over medium-low heat for evenly browned hoecakes.
- Avoid overcrowding the skillet so the hoecakes cook evenly.
- Room-temperature eggs help create a smoother batter.
- Do not substitute cornbread mix for the cornmeal.
- A cast-iron skillet or griddle works especially well.
- For gluten-free hoecakes, substitute the all-purpose flour with a gluten-free flour blend.
- Self-rising flour can be used, but omit the baking soda, baking powder, and salt.
- You can cook the hoecakes with vegetable oil, peanut oil, or bacon grease instead of butter.
- Regular milk can be used instead of buttermilk if needed.
Serving Suggestions
Serve warm with:
- Butter and maple syrup
- Sugar cane syrup
- Fresh berries
- Scrambled eggs
- Crispy bacon
- Sausage
- Fried chicken
Storage
Store leftover hoecakes in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze them in a freezer-safe container for up to 2 months.
Reheat refrigerated hoecakes in the microwave for about 15 seconds, or warm them in a skillet for crispier edges.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes. Regular milk can be substituted, although buttermilk gives the hoecakes a slightly tangier flavor and tender texture.
Why do I need to rest the batter?
A short 5-minute rest allows the flour and cornmeal to absorb the liquid, helping produce a softer and fluffier texture.
Can I make these gluten-free?
Yes. Replace the all-purpose flour with a suitable gluten-free flour blend.
Can I make savory hoecakes?
Absolutely. Reduce or omit the sugar and serve them with eggs, bacon, sausage, greens, or fried chicken.
Nutrition Information
Per serving:
Iron: 2mg
Calories: 342 kcal
Carbohydrates: 49g
Protein: 9g
Fat: 13g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 0.3g
Cholesterol: 88mg
Sodium: 719mg
Potassium: 201mg
Fiber: 3g
Sugar: 14g
Vitamin A: 406 IU
Calcium: 113mg
