📝 About This Recipe
Steeped in American history, these Hoe Cakes are a rustic, comforting cross between a pancake and a cornbread muffin. Each cake features a crisp, lacy edge fried in butter and a tender, steaming center that carries the nutty sweetness of stone-ground corn. Perfect for a slow Sunday morning, they represent the heart of Southern hospitality, offering a versatile canvas for both sweet syrups and savory toppings.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Yellow Cornmeal (fine or medium stone-ground for best texture)
- 1/2 cup All-Purpose Flour (provides structure and lightness)
- 1 tablespoon Granulated Sugar (optional, for subtle sweetness and browning)
- 1 teaspoon Baking Powder (ensures a slight lift)
- 1 teaspoon Kosher Salt (to balance the corn flavor)
Wet Ingredients
- 1 cup Buttermilk (full-fat preferred for richness)
- 1/3 cup Water (boiling; helps bloom the cornmeal)
- 1 Large Egg (at room temperature, lightly beaten)
- 2 tablespoons Unsalted Butter (melted and slightly cooled)
For the Griddle
- 3 tablespoons Bacon Drippings or Vegetable Oil (for authentic flavor and high smoke point)
- 1 tablespoon Unsalted Butter (to add to the oil for flavor)
For Serving
- 1/2 cup Pure Maple Syrup (warmed)
- 2 tablespoons Honey (drizzled)
- 4 tablespoons Softened Butter (for topping)
- 1 pinch Flaky Sea Salt (to finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt until thoroughly combined.
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2
Measure out the boiling water and pour it directly over the dry cornmeal mixture. Stir gently and let it sit for 2-3 minutes to 'bloom' the cornmeal, which softens the grit.
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3
In a separate small bowl, whisk together the buttermilk, the beaten egg, and the 2 tablespoons of melted butter.
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4
Pour the buttermilk mixture into the cornmeal mixture. Stir with a wooden spoon until just combined; do not overmix, or the hoe cakes will become tough.
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5
Let the batter rest for 10 minutes at room temperature. This allows the cornmeal to fully hydrate, resulting in a better texture.
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6
Place a large cast-iron skillet or griddle over medium heat. Add the bacon drippings (or oil) and the tablespoon of butter.
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7
Once the fat is shimmering and the butter has stopped foaming, test the heat by dropping a tiny bit of batter into the pan; it should sizzle immediately.
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8
Using a 1/4-cup measuring cup, scoop the batter into the hot skillet. Space them at least 2 inches apart to allow for easy flipping.
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9
Cook for 3 to 4 minutes on the first side. Look for the edges to turn golden brown and crispy, and for small bubbles to appear on the surface.
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10
Carefully flip each cake with a thin spatula. The cooked side should be a deep, mottled golden brown.
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11
Cook for an additional 2 to 3 minutes on the second side until cooked through and firm to the touch.
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12
Transfer the finished hoe cakes to a wire rack set over a baking sheet. Keep them in a 200°F oven if you are cooking in multiple batches.
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13
Wipe the skillet between batches if the butter starts to burn, adding fresh fat as needed for the remaining batter.
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14
Serve the hoe cakes immediately while piping hot, topped with a pat of butter and a generous drizzle of syrup or honey.
💡 Chef's Tips
Use a well-seasoned cast-iron skillet to achieve the most authentic, crispy crust. If the batter seems too thick after resting, add an extra tablespoon of buttermilk to reach a pourable consistency. Do not press down on the cakes with your spatula while cooking, as this forces out the steam and makes them dense. For a savory twist, fold in 1/4 cup of finely chopped scallions or sharp cheddar cheese to the batter. Avoid high heat; medium heat ensures the interior cooks through before the exterior burns.
🍽️ Serving Suggestions
Serve alongside crispy thick-cut bacon or savory breakfast sausage links. Pair with a side of creamy stone-ground grits for a true Southern breakfast feast. Top with a dollop of apple butter or blackberry jam for a fruity contrast. Enjoy with a hot cup of chicory coffee or a glass of cold, fresh orange juice. For a savory lunch, serve these topped with pulled pork and a drizzle of vinegar-based BBQ sauce.