Southern Cornbread Hoecakes
Southern Cornbread Hoecakes are a delicious, slightly sweet cornmeal-based flatbread that is perfect as a side dish or snack. Crispy on the outside and soft on the inside, these hoecakes are often served with honey, butter, or alongside savory dishes.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 skillet or griddle
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk Can substitute with milk and vinegar or lemon juice.
- 1 large egg
- 2 tablespoons melted butter Plus extra for cooking.
Instructions
- In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Mix well to combine the dry ingredients.
- In a separate bowl, whisk together the buttermilk and egg until well combined. Then, add the melted butter to the wet mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy but evenly mixed. Let the batter rest for about 5 minutes.
- Heat a skillet or griddle over medium heat and add a little melted butter to coat the surface.
- For each hoecake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and the edges start to look set.
- Flip the hoecake carefully with a spatula and cook for an additional 2-3 minutes or until golden brown. Remove from the skillet and keep warm.
- Repeat with the remaining batter, adding more butter to the skillet as necessary.
- Serve warm with honey, butter, or alongside your favorite Southern dishes.
Notes
For a variation, you can add chopped scallions, cheese, or crumbled bacon to the batter for extra flavor.
Ensure the skillet is well-heated before adding the batter to achieve a crispy texture.
If you don’t have buttermilk, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice, letting it sit for a few minutes before using.