Description
Classic Southern-style Fried Cornbread Hoecakes that are crispy on the outside and tender on the inside. These hoecakes are quick to make, featuring a simple batter of cornmeal, flour, and buttermilk, fried to golden perfection. Perfect served warm with butter or honey, or as a savory side for Southern-inspired meals.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 3/4 cup buttermilk (or milk + 1 tsp vinegar substitute)
- 1 egg, lightly beaten
- 1/4 cup water (if needed for consistency)
For Frying
- Vegetable oil or bacon grease (for frying)
Instructions
- Prepare the Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar if using to combine all dry ingredients evenly.
- Mix Wet Ingredients: Stir in the buttermilk and lightly beaten egg into the dry ingredients. Add water a tablespoon at a time until you achieve a thick but pourable batter suitable for dropping into a skillet.
- Heat the Frying Oil: Warm 2 tablespoons of vegetable oil or bacon grease in a skillet over medium heat until hot but not smoking, preparing for frying the hoecakes.
- Cook the Hoecakes: Drop 2 to 3 tablespoons of batter per hoecake into the skillet, spacing them enough to prevent sticking. Fry each hoecake for about 2 to 3 minutes on each side or until both sides turn a golden brown color.
- Drain Excess Oil: Once fried, remove the hoecakes from the skillet and place them on a paper towel-lined plate to drain any excess oil for a crispier texture.
- Serve Warm: Serve the hoecakes warm, ideally with butter, honey, or as a side accompaniment to your favorite Southern dishes for the best flavor experience.
Notes
- You can substitute buttermilk with milk plus a teaspoon of vinegar if buttermilk is unavailable.
- Use bacon grease instead of vegetable oil for an authentic Southern flavor.
- Adjust the water amount carefully to get the right batter consistency—thick but still pourable.
- Serve hoecakes immediately for the best crispy texture. Leftovers can be reheated in a skillet or oven.
- Optional sugar adds a slight sweetness but can be omitted for a more savory hoecake.
