Southern Cornbread Hoecakes (Print Version)
# Ingredients:
01 -
1 cup cornmeal
02 -
1/2 cup all-purpose flour
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
1 1/4 cups buttermilk
06 -
1 large egg
07 -
2 tablespoons melted butter
08 -
Butter or oil for frying, as needed
# Instructions:
01 -
In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined.
02 -
In a separate bowl, mix the buttermilk, egg, and melted butter until combined.
03 -
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
04 -
Heat a griddle or large skillet over medium heat and add a small amount of butter or oil to coat the surface.
05 -
Once the skillet is hot, drop spoonfuls of batter onto the surface to form round cakes, using about 1/4 cup of batter for each hoecake. Cook for 3-4 minutes per side or until golden brown and fully cooked.
06 -
Remove cooked hoecakes from the skillet and repeat with the remaining batter, adding more butter or oil as needed. Serve warm.
# Notes:
01 -
For added flavor, consider including chopped jalapeños or shredded cheese in the batter.
02 -
Serve with syrup, honey, or as a savory side with fried chicken or greens.
03 -
Store leftover hoecakes in an airtight container in the refrigerator for 2-3 days and reheat in a skillet before serving.