Cornmeal Buttermilk Skillet Hoecakes (Print Version)
# Ingredients:
01 -
2/3 cup cornmeal
02 -
1/3 cup self-rising flour
03 -
1/3 cup low-fat buttermilk
04 -
1 large egg
05 -
Oil for frying (e.g., coconut oil)
# Instructions:
01 -
In a large bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour. In a separate bowl, whisk together 1/3 cup buttermilk and 1 large egg. Pour the wet mixture into the dry ingredients and stir until well combined.
02 -
Heat a skillet over medium heat and add enough oil to coat the bottom. The oil is ready when a drop of batter sizzles upon contact.
03 -
Scoop the batter into the hot skillet, forming small rounds. Fry each hoecake for 2-3 minutes per side until golden and crispy. Flip carefully and cook the other side to the same golden hue.
04 -
Transfer the hoecakes to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or your favorite toppings.
# Notes:
01 -
For a more rustic, gritty texture, use stone-ground cornmeal. A finer grind will result in smoother hoecakes.
02 -
Including flour creates a lighter and cohesive texture, similar to pancakes. Omitting it results in a denser, traditional hoecake.
03 -
Buttermilk enhances richness and tang, while water yields a simpler flavor.
04 -
Different fats influence flavor and texture: bacon grease adds smokiness, butter provides richness, and vegetable oil gives a neutral taste.
05 -
Heat the skillet thoroughly before cooking for a crisp exterior. Flip hoecakes only when bubbles form on the surface.
06 -
Hoecakes pair well with savory dishes like pulled pork or sweet options like honey and jam.