Hoe Cake Recipe
Southern hoe cakes are crispy, golden cornmeal flatbreads with a tender center and slightly sweet taste. These simple yet satisfying cakes can be served sweet with maple syrup for breakfast or savory alongside your favorite Southern dishes. Ready in minutes using basic pantry ingredients, they're a delicious piece of Southern cooking tradition.
Print Pin Servings: 13 hoe cakes
Calories: 180kcal
Cost: $3
Equipment
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Cast-iron skillet or griddle
- Spatula
- Paper towels
Ingredients
- 2 cups self-rising cornmeal
- ½ cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 ½ cups buttermilk
- ½ cup hot water
- ¼ cup vegetable oil plus more for frying
- 1 large egg
Instructions
Mix dry ingredients:
- Combine cornmeal, flour, sugar, and salt in a large bowl.
Combine wet ingredients:
- In a separate bowl, whisk together buttermilk, hot water, and egg.
Make batter:
- Pour wet ingredients into dry ingredients
- Add ¼ cup oil
- Stir until smooth
- Let rest 10-15 minutes
Cook:
- Heat oil in cast-iron skillet over medium heat
- Drop ¼ cup batter per cake
- Cook 3-4 minutes until golden brown
- Flip and cook 2-3 minutes more
Notes
- Batter should be slightly thicker than pancake batter
- Test oil temperature with a small drop of batter - it should sizzle
- Keep cooked hoe cakes warm in 200°F oven while making remaining batches
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 340mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 45IU | Calcium: 40mg | Iron: 1.8mg