Southern Cornmeal Hoecakes Recipe

Mix Ingredients: In a mixing bowl, stir together the cornmeal, self-rising flour, buttermilk, and egg until well combined. The batter should be thick but pourable, just right for scooping into a hot skillet.

Prepare to Fry: Heat your skillet over medium heat and add enough oil to coat the bottom. The oil should be hot enough that a drop of batter sizzles upon contact.

Cook the Hoecakes: Spoon the batter into the skillet, forming small rounds, much like you would pancakes. Don’t overcrowd the pan to ensure even cooking and easy flipping.

Fry to Perfection: Fry each hoecake until the edges are golden and crispy, about 2-3 minutes per side. Flip carefully and cook the second side until it matches the first in its golden, crispy glory.

Drain and Serve: Transfer the cooked hoecakes to a paper towel-lined plate to drain any excess oil. Pat them gently to remove surface oil.

Enjoy: Serve your hoecakes warm. They’re delightful with a bit of butter melting on top or a drizzle of honey for a sweet touch. For a savory twist, try them with some crumbled bacon or a sprinkle of shredded cheese.

There you have it—a simple, satisfying recipe that’s as much about enjoying the food as it is about honoring a piece of Southern heritage. Whether it’s breakfast, lunch, or dinner, these hoecakes are a versatile companion to any meal, sure to bring a touch of comfort to your table. Enjoy the warmth and the history baked into every bite!