Southern Cornmeal Hoecakes. These golden, crispy cakes are a delightful blend of cornmeal, buttermilk, and a hint of sugar, cooked to perfection on a hot griddle. They’re the epitome of comfort food, bringing warmth and nostalgia with every bite.

The first time I made these hoecakes, I was transported back to my grandmother’s kitchen. She would whip up a batch on Saturday mornings, the aroma filling the house and drawing everyone to the table. There’s something magical about the simplicity of hoecakes; they’re easy to make yet incredibly satisfying. Whether you serve them with a pat of butter, a drizzle of honey, or alongside savory dishes, they never fail to impress.

In our home, Southern Cornmeal Hoecakes have become a beloved staple. They’re perfect for breakfast, as a side for lunch or dinner, or even as a snack. The crispy edges and soft centers create a texture that’s simply irresistible. It’s a recipe that’s been passed down through generations and continues to bring joy to our family gatherings.

Southern Cornmeal Hoecakes: A Todd Wilbur-Inspired Summary

Discover the charm of the South with these delightful Southern Cornmeal Hoecakes. Simple to make and loaded with flavor, they’re a versatile addition to any meal. Perfectly crispy on the outside and tender on the inside, these hoecakes are sure to become a family favorite.

A Family Favorite: An Exciting Story

Growing up, Saturdays were always special. My grandmother would make a big batch of hoecakes, and we’d gather around the table, eager to dig in. She’d tell us stories of her childhood, how her mother taught her to make these cakes on an old cast-iron griddle. The smell of cornmeal and buttermilk sizzling on the griddle still brings back those cherished memories. Now, I make these hoecakes for my own family, and they love them just as much. It’s a beautiful tradition that connects us to our roots and brings us closer together.

Why These Southern Cornmeal Hoecakes?

1. Quick and Easy: Ready in minutes, these hoecakes are perfect for any meal.
2. Flavorful: The combination of cornmeal and buttermilk creates a deliciously rich flavor.
3. Versatile: Great for breakfast, lunch, dinner, or as a snack.
4. Traditional: A classic Southern recipe passed down through generations.
5. Crispy and Tender: The perfect texture with crispy edges and a tender center.

How to Make Southern Cornmeal Hoecakes

1. Preheat the Griddle:
   • Heat a griddle or large skillet over medium heat and lightly grease with oil or butter.
2. Mix the Dry Ingredients:
   • In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to mix.
3. Combine Wet Ingredients:
   • In a separate bowl, whisk together the buttermilk, egg, and melted butter or bacon grease.
4. Make the Batter:
   • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more buttermilk.
5. Cook the Hoecakes:
   • Drop spoonfuls of batter onto the hot griddle, spreading slightly with the back of the spoon. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook until golden brown, about 2 minutes more.
6. Serve:
   • Serve hot with butter, honey, or your favorite toppings.

Tips For Southern Cornmeal Hoecakes

• Consistency: The batter should be thick but not too stiff. Adjust with more buttermilk if needed.
• Greasing the Griddle: Use a small amount of oil or butter to grease the griddle to prevent sticking and add flavor.
• Keep Warm: If making a large batch, keep cooked hoecakes warm in a low oven until ready to serve.

Substitutions and Variations

• Buttermilk Substitute: If you don’t have buttermilk, use regular milk with a tablespoon of vinegar or lemon juice.
• Sweet Variation: Add a bit more sugar and a splash of vanilla for a sweeter version.
• Savory Twist: Mix in chopped green onions, jalapeños, or cheese for a savory hoecake.

Make a Healthier Version

• Whole Grain: Use whole-grain cornmeal and whole wheat flour.
• Low-Fat: Use low-fat buttermilk and reduce the amount of added fat.

And there you have it! Don’t forget to let us know how your Southern Cornmeal Hoecakes turn out, and consider checking out some of our other recipes:

Frequently Asked Questions For Southern Cornmeal Hoecakes

Can I use self-rising cornmeal? Yes, if using self-rising cornmeal, omit the baking powder and baking soda.

Can I make these ahead of time? Yes, you can make the batter ahead and refrigerate it for up to a day. Cooked hoecakes can be reheated in a toaster or oven.

Can I freeze hoecakes? Yes, freeze cooked hoecakes in a single layer, then transfer to a freezer bag. Reheat in the oven or toaster.

What can I serve with hoecakes? They pair well with butter and honey, or serve them as a side with greens, beans, or soups.

Can I make them gluten-free? Yes, use gluten-free flour in place of all-purpose flour.

Can I use water instead of buttermilk? Buttermilk adds flavor and tenderness, but you can use water in a pinch, though the texture will be different.

How do I prevent them from sticking? Make sure the griddle is hot and well-greased before adding the batter.

Can I make larger hoecakes? Yes, just increase the cooking time slightly to ensure they cook through.

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

Southern Cornmeal Hoecakes Recipe

Recipe by CutsfoodCourse: All Recipes, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 cup buttermilk

• 1 large egg

• 2 tablespoons melted butter or bacon grease

• Oil or additional butter for cooking

Directions

• Preheat the Griddle:
• Heat a griddle or large skillet over medium heat and lightly grease with oil or butter.
• Mix the Dry Ingredients:
• In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to mix.
• Combine Wet Ingredients:
• In a separate bowl, whisk together the buttermilk, egg, and melted butter or bacon grease.
• Make the Batter:
• Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more buttermilk.
• Cook the Hoecakes:
• Drop spoonfuls of batter onto the hot griddle, spreading slightly with the back of the spoon. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes. Flip and cook until golden brown, about 2 minutes more.
• Serve:
• Serve hot with butter, honey, or your favorite toppings.