Southern Hoe Cakes, 1st Recipes Style (Print Version)
Crispy Southern hoe cakes made with cornmeal, buttermilk, and a hot skillet for golden edges and tender centers.
# Ingredients:
For the hoe cakes
01 -
1 cup (150 g) yellow cornmeal, fine or medium grind
02 -
1/2 cup (65 g) all-purpose flour
03 -
2 teaspoons baking powder
04 -
1 tablespoon granulated sugar
05 -
3/4 teaspoon fine salt
06 -
1 cup (240 ml) buttermilk
07 -
1/4 cup (60 ml) water, plus 1-2 tablespoons more if needed
08 -
1 large egg
09 -
2 tablespoons (28 g) unsalted butter, melted and slightly cooled
For frying and serving
10 -
3-4 tablespoons vegetable oil, bacon grease, or a mix, as needed
11 -
Soft butter, honey, maple syrup, molasses, or gravy for serving
# Instructions:
01 -
In a large bowl, whisk the cornmeal, flour, baking powder, sugar, and salt until evenly combined.
02 -
In a separate bowl, whisk the buttermilk, water, egg, and melted butter until smooth.
03 -
Pour the wet mixture into the dry mixture and stir just until combined. Let the batter rest for 5 minutes. It should be thick but spoonable, so add 1 tablespoon water if it feels too stiff.
04 -
Set a cast-iron skillet over medium heat. Add enough oil or bacon grease to thinly coat the bottom and heat until a small drop of batter sizzles on contact.
05 -
Drop about 3 tablespoons batter per cake into the skillet, leaving space between each one. Cook for 2-3 minutes, until the edges look set and the bottoms are deep golden.
06 -
Flip carefully and cook for 1-2 minutes more, until golden on the second side and cooked through. Drain briefly on a rack or paper towel and serve hot.
# Notes:
01 -
Makes about 12 small hoe cakes, or 6 servings of 2 cakes each.
02 -
Best served hot from the skillet while the edges are crisp.
03 -
Use bacon grease for a smoky old-style flavor, or vegetable oil for a vegetarian version.