Description
Imagine the comforting aroma of freshly fried cornbread. Wafting through your kitchen. As you whip up a batch of Southern Cornmeal Hoecakes. This recipe brings a slice of Southern hospitality. Right to your table. Combining the wholesome goodness of cornmeal. With a hint of buttermilk tang. Perfectly golden. And delightfully crisp. These hoecakes are a versatile treat. Equally delicious. Whether drizzled with honey butter. For a sweet breakfast. Or served alongside greens. For a savory dinner. Simple, satisfying, and soul-warming. They’re not just food. They’re a feeling of home.
Ingredients
1 c self-rising flour
1 c all-purpose cornmeal
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar (optional)
3/4 c buttermilk
1/3 c water
2 large eggs, beaten
1/4 c cooking oil or bacon drippings
1 tbsp butter
Instructions
Prepare Your Station:Β Set a baking sheet lined with paper towels.Β AndΒ place a cooling rack on top.Β This setup.Β WillΒ help drain excess oil. FromΒ the hoecakes after frying.
Mix Dry Ingredients:Β In a medium bowl. Combine 1 cup of self-rising flour, 1 cup of cornmeal,Β 2Β teaspoons of baking powder, 1/2 teaspoon of salt, andΒ 1Β tablespoon of sugar (if using).
Add Wet Ingredients:Β To the dry mix. Add 3/4 cup of buttermilk, 1/3 cupΒ ofΒ water, andΒ 2Β beaten eggs. Stir everything. Until just combined.
Heat the Skillet:Β Pour 1/4 cup of cooking oil or bacon drippings. IntoΒ a cast iron skillet.Β AndΒ addΒ 1Β tablespoon of butter. Heat over medium to medium-high heat.
Cook the Hoecakes:Β Once the skillet is hot. Drop the batter by 1/8 cupful into the oil.Β SpacingΒ them out to form small, round medallions. Fry each side until brown and crisp. About 2-3 minutes per side.
Drain and Serve:Β Transfer the cooked hoecakes to the prepared rack.Β To drain any excess oil.Β Serve warm with your choice of syrup, andΒ honey butter. Or as a side to a main dish. Enjoy the crispy texture. And rich flavor!
Notes
To make these Southern Cornmeal Hoecakes gluten-free. Without sacrificing their delightful texture or flavor. You’ll need to swap a few key ingredients. Replace the self-rising flour. With a gluten-free all-purpose flour blend. That includes a leavening agent. If your gluten-free flour doesn’t rise on its own. Add an extra 1/2 teaspoon of gluten-free baking powder. To ensure your hoecakes puff up nicely. For the cornmeal. Ensure it’s labeled gluten-free. To avoid cross-contamination with wheat. TheseΒ simpleΒ tweaks. Will let you enjoy. This Southern classic. While adhering to a gluten-free diet. Keeping all the traditional flavors intact!
- Prep Time: 10 Min
- Cook Time: 20 Min
