Hoecakes Recipe (Fried Cornbread)
There's nothing better than these hot buttered Easy Cornbread Hoecakes! They're made with a simple 4 ingredient batter and fried to perfection in oil, butter or bacon grease. My grandma has passed our traditional Southern recipe down through the generations, it's a tried-and-true family recipe we make dozens of times a year.
Servings: 10 servings
Calories: 189kcal
Ingredients
- 2 cups self-rising flour white cornmeal mix
- 1/4 cup self-rising flour
- 1 tsp baking soda
- 2 cups whole buttermilk
- 1/4 cup butter, bacon grease, or oil
Instructions
- In a large mixing bowl, whisk together the cornmeal mix, self-rising flour, and baking soda until well combined.
- Pour buttermilk into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the hoecakes tough.
- Heat a cast-iron skillet or griddle over medium heat. Add 1/4 cup vegetable oil, butter, or bacon grease the surface.
- Once the skillet is hot, drop spoonfuls of the cornbread batter onto the skillet or hot griddle, using about 1/3-1/2 cups of batter for each hoecake. Use the back of the spoon to spread the batter slightly into a round shape.
- Cook the hoecakes for 2-3 minutes on each side, or until golden brown and crispy on the outside, and cooked through on the inside. Flip them carefully using a spatula to ensure they cook evenly.
- Remove the cooked hoecakes from the skillet and transfer them to a plate.
- Repeat the process with the remaining batter, adding more oil, butter, or bacon grease to the skillet as needed.
- Serve the cornbread hoecakes warm, either plain or with your favorite toppings such as a pat of butter, drizzle of honey, cane syrup, or maple syrup, or a schmear of jam.
Video
Notes
Expert Tips from a Real Southern Cook
- Preheat the skillet: Make sure your cast iron skillet or griddle is properly preheated before adding the hoecake batter. A hot surface helps to create a crispy exterior and prevents the batter from sticking. You can also use a non-stick skillet if you don't have a cast-iron skillet or griddle.
- Use bacon grease: Traditional cornbread and hoecakes are often cooked in bacon drippings, which adds a rich and savory flavor. If you don't have bacon grease, you can use butter or vegetable oil instead.
- Don't overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to tough and dense hoecakes.
- Adjust the consistency: Depending on your preference, you can adjust the consistency of the batter by adding more or less liquid. A thicker batter will result in denser hoecakes, while a thinner batter will yield lighter and fluffier hoecakes.
- Pan Size: The amount prepared from this recipe will make 1 9-inch cast iron pone of cornbread or 8-10 hoecakes. You can also bake this batter in a 9"x9" pan. It's also fun to make these into corn sticks.
- Homemade Self-Rising Flour: To make your own self-rising flour at home, simply mix, 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- Cornmeal Mix Substitute: If you don't have a self-rising cornmeal mix in your grocery store, you can substitute those 2 cups with 1 3/4 cups corn meal (finely ground), 6 tablespoons all purpose flour, 2 tablespoons baking powder, and 1/2 teaspoon salt. You can use white or yellow cornmeal.
Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 665mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 0.5mg | Calcium: 159mg | Iron: 2mg
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