Traditional Southern Hoe Cakes
Crispy-edged cornmeal pancakes, lightly sweet and tender, perfect for breakfast or serving alongside savory dishes.
Equipment
- Cast‑iron skillet
Ingredients
Dry Mix
- 1 cup yellow cornmeal stone‑ground preferred
- 1 cup all‑purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp granulated sugar
- 1/2 tsp kosher salt
Wet Mix
- 2 large eggs room temperature
- 3/4 cup buttermilk full‑fat
- 2 tbsp melted butter or bacon grease
- vegetable oil for frying
Instructions
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar and salt.
- In another bowl, beat eggs, then whisk in buttermilk and melted butter until combined.
- Pour wet mixture into the dry ingredients and stir until just combined; let rest 5 minutes.
- Heat 1‑2 tbsp oil in a cast‑iron skillet over medium heat until sizzling.
- Drop ~¼ cup batter per cake into skillet (3‑4 at a time), cook until bubbles form and edges set—about 2–3 min.
- Flip carefully and cook another 2 minutes until golden and crisp.
- Transfer onto paper towels to drain, then serve warm with butter, syrup or alongside savory dishes.
Notes
For sweeter variation add up to 2 tbsp sugar. Use bacon grease in place of butter for richer flavor. These store 3 days in fridge or 2 months frozen.