Southern Hoe Cakes
Crispy-edged, tender Southern Hoe Cakes made from a simple cornmeal and buttermilk batter, fried golden in a cast iron skillet. A classic Southern comfort food.
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk
- ¼ cup water
- 2 tablespoons melted butter or bacon grease
- Vegetable oil or bacon grease, for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center and add the egg, buttermilk, water, and melted butter. Stir until just combined — do not overmix.
- Let the batter rest for 10 minutes so the cornmeal absorbs the liquid.
- Heat a cast iron skillet over medium heat with enough oil or bacon grease to coat the bottom.
- Drop about 1/4 cup of batter per cake into the hot skillet. Fry for 2–3 minutes per side until golden brown with crispy edges.
- Transfer the Southern Hoe Cakes to a paper towel-lined plate and serve hot with butter, honey, or syrup.
Notes
For the most authentic flavor and crispiest edges, fry in bacon grease. No buttermilk? Stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit 5 minutes. Store leftovers in an airtight container in the fridge up to 4 days, or freeze up to 3 months.
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