Southern Cornbread Hoecakes Recipe

I’m excited to share my Cornbread Hoecakes recipe, a simple pantry-staple approach to a beloved Southern standby with a clever twist.

I grew up on these Southern Cornbread Hoecakes, the kind that come out crispy and golden and disappear before you can say cornbread. They’re not quite classic cornbread, they sit somewhere between Cornbread Hoecakes and Southern Corn Cakes and that makes them oddly addictive.

The cornmeal texture sings when you bite in, and a little buttermilk keeps the crumb tender while the edges get crunchy. I still get a thrill watching them brown because they promise that perfect contrast I want beside stews or greens, and somehow every batch feels like a small celebration.

Ingredients

• Cornmeal: Gives gritty texture, whole grain fiber, mostly carbs, adds corn flavor and mouthfeel
• All-purpose flour: Adds structure, extra carbs, not much protein, can make hoecakes cakey if overused
• Buttermilk or whole milk: Tangy buttermilk brightens flavor, helps rise, adds calcium and mild protein
• Egg: Binds ingredients, adds protein and richness, helps browning, sometimes sticky
• Butter or vegetable oil: Butter adds flavor and richness; oil gives crisper edges and neutral taste
• Sugar: A little sugar balances corn tang, lifts color and adds simple carbs
• Baking powder: Leavens quick, adds lightness, mostly sodium bicarbonate and acid powder
• Salt: Seasoning enhancer, balances sweetness and corn flavor, a little goes far

Ingredient Quantities

• 1 cup yellow cornmeal medium grind
• 1/2 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 large egg
• 1 cup buttermilk or whole milk
• 2 tbsp melted butter (or vegetable oil)
• vegetable oil for frying, about 1/2 cup

How to Make this

1. In a medium bowl whisk together 1 cup yellow cornmeal (medium grind), 1/2 cup all purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder and 1 tsp salt until evenly combined.

2. In a separate bowl beat 1 large egg, then whisk in 1 cup buttermilk (or whole milk) and 2 tbsp melted butter or vegetable oil.

3. Pour the wet mix into the dry ingredients and stir until just combined. Batter should be thick but spoonable, dont overmix, a few lumps are fine. If it seems too stiff add a tablespoon or two of milk.

4. Let the batter rest 5 minutes so the cornmeal hydrates and the texture evens out, this helps make them tender inside.

5. Pour about 1/2 cup vegetable oil into a large skillet and heat over medium until it shimmers but isnt smoking. Test with a tiny drop of batter it should sizzle on contact.

6. Spoon about 1/4 cup of batter per hoecake into the hot oil, leaving space between them, then gently flatten each mound with the back of the spoon into 3 to 4 inch rounds. Dont crowd the pan or they wont brown properly.

7. Fry until the edges are crisp and the bottoms are golden, about 2 to 3 minutes, then flip and cook the other side 2 to 3 minutes until deeply golden and cooked through. Adjust heat if they brown too fast.

8. Transfer cooked hoecakes to a paper towel lined plate to drain and keep warm in a low oven if making batches. Add a little more oil to the pan between batches if it gets dry.

9. Serve hot with butter, honey or along side stews soups or greens. Leftovers reheat great in a skillet to bring back the crisp crust.

Equipment Needed

1. Medium mixing bowl for the dry ingredients
2. Small bowl for the egg + milk mix
3. Whisk (or fork) to blend everything smoothish
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
5. Rubber spatula or wooden spoon to fold the batter (dont overmix)
6. Large skillet (cast iron or heavy-bottomed works best)
7. Heatproof spatula or tongs for flipping the hoecakes
8. Measuring cup or small pitcher for the frying oil
9. Paper towels and a plate or tray (to drain and keep warm in a low oven)

FAQ

Southern Cornbread Hoecakes Recipe Substitutions and Variations

• Cornmeal: Use fine-ground cornmeal or polenta 1:1 for a smoother crumb. Masa harina also works 1:1 but gives a tortilla-like flavor and might need a touch more liquid.
• All-purpose flour: Swap with whole wheat pastry flour 1:1 for nuttier taste, or a 1:1 gluten-free all-purpose blend to keep it gluten free. Texture will be slightly different, but still tasty.
• Egg: Make a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) for binding, or 1/4 cup applesauce/mashed banana for moisture and mild sweetness. Flax keeps flavor neutral, fruit will change it.
• Buttermilk: For 1 cup, stir 1 tbsp lemon juice or white vinegar into regular milk and let sit 5 min, or thin plain yogurt with a few tbsp milk to the same volume. Works great for that tangy lift.

Pro Tips

1) Get the oil temp right. Use a probe thermometer if you got one, aim for about 350 to 365 F. Too cool and they soak up oil, too hot and the outside burns before the middle is cooked. If you dont have a thermometer, test with a very small drop of batter and watch how fast it browns.

2) Let the batter rest and dont overwork it. Five to ten minutes makes the cornmeal hydrate so the centers arent gritty. If it seems too stiff add milk a tablespoon at a time, and stir gently, a few lumps are fine.

3) Use the right pan and dont crowd it. A heavy skillet like cast iron gives the best crust and holds heat when you add batter. Give each hoecake room, flip only once if you can, and add a splash of oil between batches if the pan looks dry.

4) Keep them crisp and make-ahead friendly. Drain on a wire rack in a low oven (about 200 F) so they stay crisp, not soggy on paper towels. Leftovers reheat best in a dry skillet or toaster oven to bring back the crunch, or freeze flat between parchment for long term storage.

Southern Cornbread Hoecakes Recipe

Recipe by James Level

0.0 from 0 votes

I’m excited to share my Cornbread Hoecakes recipe, a simple pantry-staple approach to a beloved Southern standby with a clever twist.

Pin

Servings

8

servings

Calories

173

kcal

Equipment: 1. Medium mixing bowl for the dry ingredients
2. Small bowl for the egg + milk mix
3. Whisk (or fork) to blend everything smoothish
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
5. Rubber spatula or wooden spoon to fold the batter (dont overmix)
6. Large skillet (cast iron or heavy-bottomed works best)
7. Heatproof spatula or tongs for flipping the hoecakes
8. Measuring cup or small pitcher for the frying oil
9. Paper towels and a plate or tray (to drain and keep warm in a low oven)

Ingredients

• 1 cup yellow cornmeal medium grind

• 1/2 cup all-purpose flour

• 1 tbsp granulated sugar

• 1 tbsp baking powder

• 1 tsp salt

• 1 large egg

• 1 cup buttermilk or whole milk

• 2 tbsp melted butter (or vegetable oil)

• vegetable oil for frying, about 1/2 cup

Directions

• In a medium bowl whisk together 1 cup yellow cornmeal (medium grind), 1/2 cup all purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder and 1 tsp salt until evenly combined.
• In a separate bowl beat 1 large egg, then whisk in 1 cup buttermilk (or whole milk) and 2 tbsp melted butter or vegetable oil.
• Pour the wet mix into the dry ingredients and stir until just combined. Batter should be thick but spoonable, dont overmix, a few lumps are fine. If it seems too stiff add a tablespoon or two of milk.
• Let the batter rest 5 minutes so the cornmeal hydrates and the texture evens out, this helps make them tender inside.
• Pour about 1/2 cup vegetable oil into a large skillet and heat over medium until it shimmers but isnt smoking. Test with a tiny drop of batter it should sizzle on contact.
• Spoon about 1/4 cup of batter per hoecake into the hot oil, leaving space between them, then gently flatten each mound with the back of the spoon into 3 to 4 inch rounds. Dont crowd the pan or they wont brown properly.
• Fry until the edges are crisp and the bottoms are golden, about 2 to 3 minutes, then flip and cook the other side 2 to 3 minutes until deeply golden and cooked through. Adjust heat if they brown too fast.
• Transfer cooked hoecakes to a paper towel lined plate to drain and keep warm in a low oven if making batches. Add a little more oil to the pan between batches if it gets dry.
• Serve hot with butter, honey or along side stews soups or greens. Leftovers reheat great in a skillet to bring back the crisp crust.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 71g
• Total number of serves: 8
• Calories: 173kcal
• Fat: 8.5g
• Saturated Fat: 2.9g
• Trans Fat: 0.1g
• Polyunsaturated: 1.2g
• Monounsaturated: 3.6g
• Cholesterol: 31mg
• Sodium: 513mg
• Potassium: 105mg
• Carbohydrates: 22.3g
• Fiber: 1.3g
• Sugar: 3.3g
• Protein: 3.6g
• Vitamin A: 69IU
• Vitamin C: 0.1mg
• Calcium: 44mg
• Iron: 0.66mg