Cornmeal Buttermilk Skillet Hoecakes

These delicious southern hoecakes are a beloved comfort food that come together quickly using just a handful of everyday ingredients. Their crispy edges and tender centers make them perfect for serving with a variety of sweet or savory toppings. I always turn to this recipe when I want something satisfying but simple my family loves them as an alternative to bread alongside hearty stews and soups.

I remember making these hoecakes during a holiday brunch when we ran out of regular bread and everyone insisted I make a double batch from then on. It is the kind of recipe that turns mishaps into traditions.

Ingredients

• Cornmeal: It brings classic corn flavor and crunchy texture stone ground for extra bite or fine grind for smooth hoecakes look for fresh meal at a local mill or reputable store
• Self rising flour: Adds lift and makes the hoecakes light inside check freshness so your cakes rise properly
• Low fat buttermilk: Provides tangy taste and richness fresh buttermilk gives best results but a splash of plain yogurt or vinegar in milk can work in a pinch
• Large egg: Binds the batter and helps with the fluffiness use eggs with firm bright yolks for best results
• Oil for frying: Creates a crispy exterior coconut oil gives a hint of sweetness but you can use bacon drippings butter or a neutral oil depending on what you like

Step-by-Step Instructions

Mix the Dry and Wet Ingredients:

Add the cornmeal and self rising flour to a large mixing bowl. Whisk separately buttermilk and egg until smooth then pour this mixture into the bowl with dry ingredients. Stir everything together until there are no streaks of flour. The batter should be thick but spreadable add a splash more buttermilk if too dry.

Heat the Skillet and Oil:

Place a heavy bottomed skillet on medium heat and add enough oil to coat the bottom. Wait several minutes for the oil to shimmer. Test by dropping in a small amount of batter it should sizzle right away. Proper heat is crucial for crispy edges.

Fry the Hoecakes:

Spoon heaping tablespoons of batter into the hot oil gently shaping into small rounds. Keep space between each cake to prevent sticking. Let cook undisturbed for two to three minutes per side. Flip when edges look set and bubbles appear on the surface. The second side should get as crisp and golden as the first.

Drain and Serve Warm:

Carefully transfer hoecakes onto a plate lined with paper towels so they drain well. Serve right away while hot and crisp. Top with butter honey syrup or even savory spreads for a classic touch.

Pin it

Buttermilk is my favorite ingredient here because it gives the cakes a richer flavor and lightness that plain water cannot match. I have fond memories of my grandmother frying these up for Sunday brunch and letting us each choose our favorite toppings.

Storage tips

Store leftover hoecakes in an airtight container in the refrigerator for up to three days. For longer storage freeze in a single layer then stack with parchment between each cake in a freezer bag. Reheat from frozen in a hot skillet or oven for a crisp finish.

Ingredient substitutions

You can use all purpose flour with a half teaspoon baking powder and a pinch of salt if you do not have self rising flour. Swap buttermilk with half milk and half plain yogurt or use water for a lighter version. Try olive oil or avocado oil for a different flavor profile.

Serving suggestions

Hoecakes make a wonderful substitute for cornbread and shine alongside barbecue stews collard greens or roasted vegetables. For breakfast top with scrambled eggs jam or even sliced avocado and a sprinkle of chili flakes.

Pin it

Cultural context

Hoecakes have deep roots in Southern cooking and were originally made by cooking cornmeal batter on the flat blade of a garden hoe over an open fire. They are a humble dish that speaks to resourcefulness and tradition and each family puts their own spin on the basic recipe.

Frequently Asked Questions

→ Can I use regular flour instead of self-rising flour?

Yes, you can substitute all-purpose flour, but add a pinch of baking powder and salt to achieve a similar rise and softness.

→ What’s the best oil for frying hoecakes?

Coconut oil, vegetable oil, butter, or traditional bacon grease all work well. Each fat gives a distinct flavor and texture; for extra crispiness and savory notes, try bacon grease.

→ How do I make hoecakes gluten-free?

Use a gluten-free flour blend in place of self-rising flour, and ensure your cornmeal is certified gluten-free.

→ What are traditional toppings for hoecakes?

Hoecakes are commonly served with butter, honey, syrup, jam, or as a side for savory dishes like collard greens and pulled pork.

→ How do I know when to flip the hoecakes in the skillet?

Flip once bubbles appear on the surface and the edges look set. This ensures a crisp exterior and even cooking.

→ Can I use water instead of buttermilk?

Yes, water can be substituted for buttermilk, though the flavor will be less rich and tangy.