Description
Crispy southern cornmeal hoecakes bring rustic comfort straight from grandmother’s kitchen, blending simple ingredients with generations of culinary tradition. Golden-edged and perfectly pan-fried, these heritage flatbreads invite you to savor Southern hospitality in every delicious bite.
Ingredients
Scale
Main Ingredients:
- ⅔ cup (160 ml) cornmeal
- 1 large egg
- ⅓ cup (80 ml) self-rising flour
- ⅓ cup (80 ml) low-fat buttermilk
Cooking Ingredients:
- Oil for frying (Coconut oil recommended)
Instructions
- In a spacious mixing vessel, thoroughly integrate cornmeal and self-rising flour, ensuring a uniform dry ingredient blend.
- Separately whisk buttermilk and egg until achieving a silky, homogeneous liquid mixture. Gently fold the wet ingredients into the dry components, creating a consistency that’s dense yet fluid.
- Prepare a skillet by warming it over moderate heat and applying a delicate layer of oil across the surface. Verify the oil’s temperature by dropping a modest batter droplet; a sizzling response signals readiness.
- Utilize a ladle or spoon to deposit precise dollops of batter onto the heated surface, crafting petite circular formations. Allow the first side to develop a golden, crisp perimeter, approximately 2-3 minutes.
- Carefully maneuver a spatula to flip each hoecake, revealing a bronzed underside. Cook the reverse side until achieving an equally appetizing golden-brown complexion.
- Extract the freshly prepared hoecakes and position them on a paper towel-lined surface to eliminate surplus oil. Arrange on serving plates and accompany with preferred embellishments like creamy butter, sweet honey, crumbled bacon, or shredded cheese.
Notes
- These Southern-style cornmeal hoecakes are a rustic, quick-to-make Southern breakfast staple with deep roots in rural cooking traditions.
- Buttermilk provides a tangy flavor and helps create a tender, light texture in the batter that makes these hoecakes wonderfully soft inside and crispy outside.
- Use a medium-hot skillet and watch carefully to prevent burning, as cornmeal can quickly turn from golden to overdone.
- Customize your hoecakes by adding savory mix-ins like fresh corn kernels, chopped green onions, or crumbled bacon directly into the batter for extra flavor.
- Leftover hoecakes can be stored in an airtight container and quickly reheated in a toaster or skillet to restore their crispy texture.
- These versatile cornmeal cakes work equally well as a breakfast dish, side accompaniment, or quick snack with various sweet or savory toppings.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg