Southern Hoe Cakes
These classic Southern Hoe Cakes are the perfect cross between a fluffy pancake and crispy, savory cornbread. Fried to golden perfection in a hot cast-iron skillet, this quick 20-minute recipe is a comforting, irresistible side dish that pairs perfectly with sweet maple syrup or a savory bowl of chili.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ⅓ cup water
- ⅓ cup melted butter slightly cooled
- Vegetable oil or bacon grease for frying
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add the cornmeal, all-purpose flour, baking powder, granulated sugar, and salt. Whisk everything together thoroughly.
- Add Wet Ingredients: Make a well in the center. Add the eggs, buttermilk, water, and melted butter. Mix gently just until combined (do not overmix).
- Heat the Skillet: Heat a couple of tablespoons of oil or bacon grease in a 12-inch cast iron skillet over medium-high heat.
- Portion the Batter: Scoop about 3 tablespoons of batter per cake into the hot pan. Cook 4 at a time to avoid overcrowding.
- Fry and Flip: Fry until edges set and the top bubbles. Flip carefully and fry for a couple more minutes until bottoms are deep golden brown and crispy.
- Serve: Remove from skillet and serve immediately while hot with butter or syrup.