I can never resist these Southern Cornbread Hoecakes, with their crispy golden edges and tender, buttery center. They’re the kind of simple side that steals the spotlight from the main dish.
I’m wildly into Southern Cornbread Hoecakes because they hit that crispy-edge, tender-middle thing I can never resist. I love the grit from yellow cornmeal, the little snap when I bite in, and the way they belong next to greens, beans, chili, or whatever’s sitting on my plate.
But honestly, I’ll eat them straight from the skillet with butter melting over the top. No shame.
They’re simple, salty-sweet, and so satisfying without trying too hard. And when that golden crust shows up, I’m done pretending I have self-control.
These hoecakes are the side I keep coming back to every single time.
Ingredients
- Yellow cornmeal gives hoecakes that gritty, golden crunch that makes them feel old-school.
- All-purpose flour softens the bite so they’re crisp outside, tender inside.
- Baking powder helps them puff a little, so they’re not flat and sad.
- Sugar adds just enough sweetness, but these still taste like real cornbread.
- Salt wakes everything up.
Without it, they’d taste pretty plain.
- Buttermilk brings tang, moisture, and that cozy Southern flavor you’ll recognize fast.
- The egg holds everything together and adds a little richness, too.
- Vegetable oil makes those crispy edges happen.
Basically, it’s non-negotiable.
- Butter melts right in and makes each bite feel extra homey.
- Honey adds sticky sweetness.
Plus, it’s perfect with salty, crunchy edges.
Ingredient Quantities
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- Vegetable oil for frying, about 1/4 to 1/2 cup in skillet
- Butter for serving
- Honey for serving
How to Make this
1. In a large bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly combined.
2. In a separate bowl beat 1 large egg with 1 cup buttermilk.
3. Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but spoonable. If too thick, add a splash more buttermilk.
4. Heat a large skillet over medium heat and pour in enough vegetable oil to coat the bottom, about 1/4 to 1/2 cup depending on skillet size. Heat until shimmering and a small drop of batter sizzles on contact.
5. Spoon about 2 to 3 tablespoons of batter per hoecake into the hot oil, spacing them so they do not touch. Gently flatten each mound with the back of the spoon to about 1/4 to 1/2 inch thickness.
6. Fry hoecakes for 2 to 3 minutes on the first side, until edges look set and the underside is golden brown.
7. Flip carefully and fry the second side for 2 minutes more, until golden and cooked through. Adjust heat as needed to prevent burning while ensuring the centers cook.
8. Transfer cooked hoecakes to a paper towel lined plate to drain briefly, then keep warm in a low oven if making a batch.
9. Serve hot with butter and honey, or alongside stews, soups, or greens.
10. Replenish oil between batches if it gets too shallow, and return skillet to temperature before adding more batter.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Medium bowl or small mixing bowl for the wet ingredients
4. Measuring cups and spoons
5. Tablespoon or spoon for portioning batter
6. Large heavy skillet or cast iron pan
7. Spatula or slotted turner for flipping
8. Paper towels and a plate or baking sheet to drain and keep hoecakes warm
FAQ
Southern Cornbread Hoecakes Recipe Substitutions and Variations
- Cornmeal
- Stone-ground cornmeal for nuttier texture and more corn flavor
- Masa harina for a slightly different corn flavor and firmer texture, use same volume but note a different taste
- Buttermilk
- Milk plus 1 tablespoon lemon juice or white vinegar per cup, let sit 5 minutes
- Plain yogurt thinned with a little milk to pourable consistency, use equal volume
- Egg
- Flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled, equals 1 egg
- Unsweetened applesauce, 1/4 cup replaces 1 egg for moisture but yields a slightly denser cake
- Honey (for serving)
- Maple syrup for a similar viscosity and complementary sweetness
- Mild molasses diluted with a little hot water for deeper, richer flavor
Pro Tips
1. Rest the batter 10 minutes before frying so the cornmeal hydrates and the hoecakes hold together better; if it thickens too much, loosen with a tablespoon of buttermilk at a time.
2. Use a shallow layer of oil and let it get shimmering but not smoking; test with a small drop of batter so you get a sizzle without burning the outside before the center cooks.
3. Spoon and gently flatten the batter instead of spreading it with a utensil; that keeps the edges a little crisp while leaving a tender interior.
4. Keep heat moderate and adjust between batches. If the bottoms brown too fast, lower the heat and give the skillet a minute to cool so the centers finish without overbrowning.
5. Transfer cooked hoecakes to a single layer on a wire rack or a paper towel lined sheet and hold in a low oven while you finish the rest; this keeps them warm and prevents steaming from making them soggy.
Southern Cornbread Hoecakes Recipe
I can never resist these Southern Cornbread Hoecakes, with their crispy golden edges and tender, buttery center. They’re the kind of simple side that steals the spotlight from the main dish.
6
servings
301
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Medium bowl or small mixing bowl for the wet ingredients
4. Measuring cups and spoons
5. Tablespoon or spoon for portioning batter
6. Large heavy skillet or cast iron pan
7. Spatula or slotted turner for flipping
8. Paper towels and a plate or baking sheet to drain and keep hoecakes warm
Ingredients
-
1 cup yellow cornmeal
-
1/2 cup all-purpose flour
-
1 tablespoon baking powder
-
1 teaspoon granulated sugar
-
1 teaspoon salt
-
1 cup buttermilk
-
1 large egg
-
Vegetable oil for frying, about 1/4 to 1/2 cup in skillet
-
Butter for serving
-
Honey for serving
Directions
- In a large bowl whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar, and 1 teaspoon salt until evenly combined.
- In a separate bowl beat 1 large egg with 1 cup buttermilk.
- Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix. Batter should be thick but spoonable. If too thick, add a splash more buttermilk.
- Heat a large skillet over medium heat and pour in enough vegetable oil to coat the bottom, about 1/4 to 1/2 cup depending on skillet size. Heat until shimmering and a small drop of batter sizzles on contact.
- Spoon about 2 to 3 tablespoons of batter per hoecake into the hot oil, spacing them so they do not touch. Gently flatten each mound with the back of the spoon to about 1/4 to 1/2 inch thickness.
- Fry hoecakes for 2 to 3 minutes on the first side, until edges look set and the underside is golden brown.
- Flip carefully and fry the second side for 2 minutes more, until golden and cooked through. Adjust heat as needed to prevent burning while ensuring the centers cook.
- Transfer cooked hoecakes to a paper towel lined plate to drain briefly, then keep warm in a low oven if making a batch.
- Serve hot with butter and honey, or alongside stews, soups, or greens.
- Replenish oil between batches if it gets too shallow, and return skillet to temperature before adding more batter.
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: 85g
- Total number of serves: 6
- Calories: 301kcal
- Fat: 12.9g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 3.5g
- Cholesterol: 41mg
- Sodium: 707mg
- Potassium: 122mg
- Carbohydrates: 43g
- Fiber: 1.4g
- Sugar: 19.7g
- Protein: 4.7g
- Vitamin A: 216IU
- Vitamin C: 0mg
- Calcium: 57mg
- Iron: 0.85mg