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Introduction:
There's nothing quite like the comfort of homemade hoecakes, and this recipe comes straight from my grandma's kitchen. Hoecakes, often referred to as "cornmeal cakes," are a Southern staple that have been passed down through generations. They’re simple yet incredibly satisfying, with a crispy golden exterior and a soft, fluffy interior. Whether served as a side dish or enjoyed on their own with a bit of butter or syrup, these hoecakes are sure to win over anyone who tastes them. Trust me, once you try this recipe, you’ll understand why it’s a family favorite!
Ingredients:
1 cup cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar (optional, for a slightly sweet touch)
3/4 cup buttermilk (or regular milk as a substitute)
1 large egg
2 tablespoons melted butter or vegetable oil
1 tablespoon vegetable oil (for frying)
Instructions:
Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir until well mixed.
Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until a thick, lumpy batter forms.
Prepare to Fry: Heat the vegetable oil in a skillet or cast-iron pan over medium-high heat. You want the oil to be hot enough that a drop of batter sizzles when added to the pan.
Cook the Hoecakes: Scoop about 2 tablespoons of batter at a time into the hot oil, gently spreading each scoop into a round shape. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
Serve: Remove the hoecakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Tips for Serving and Storing:
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