Description
Crispy-edged, tender-centered, and full of Southern charm—these quick and easy Southern hoe cakes are the perfect bridge between pancakes and cornbread. Whether you’re hunting for breakfast ideas, a savory snack, or an easy dinner side, this versatile, skillet-fried favorite comes together in minutes. Made with pantry staples like cornmeal, buttermilk, and eggs, these hoe cakes shine with sweet syrup, savory toppings, or classic comfort sides.
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
Butter or oil for frying
Instructions
1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
2. Add the buttermilk and egg to the dry ingredients and stir until just combined; don’t overmix.
3. Preheat a skillet over medium heat and add a bit of butter or oil until hot and shimmering.
4. Drop about 1/4 cup of batter per hoe cake into the skillet, spacing them apart.
5. Cook for 2–3 minutes on one side until bubbles form and edges firm up.
6. Flip and cook for another 2–3 minutes until golden brown and cooked through.
7. Remove and drain on a paper towel-lined plate.
8. Repeat with remaining batter, adding more butter or oil as needed.
9. Serve hot with your choice of sweet or savory toppings.
Notes
Let the batter rest for 5 minutes before cooking for a smoother texture.
Always test the first hoe cake to adjust heat and batter thickness.
Use cast iron for the crispiest, golden edges every time.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 hoe cake
- Calories: 130
- Sugar: 2g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: quick breakfast, southern recipe, easy dinner, healthy snack, breakfast ideas, dinner ideas, food ideas