Hoecakes
Simple pan-fried cornmeal cakes, a foundational Southern bread with roots in enslaved and Indigenous cooking traditions across South Carolina.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9
- carbs
- 28
- protein
- 4
- calories
- 210
Instructions
- 1
Whisk the cornmeal, flour, baking powder, and salt together in a bowl.
- 2
Whisk the buttermilk and egg together in a separate bowl.
- 3
Stir the wet and dry ingredients together just until smooth. Let the batter rest for 5 minutes.
- 4
Heat the bacon grease or oil in a cast-iron skillet over medium heat.
- 5
Pour 1/4 cup portions of batter into the hot skillet. Press them down slightly to flatten.
- 6
Fry for 3-4 minutes on each side. Cook until they are golden brown and cooked through.
- 7
Serve warm with butter or cane syrup.
Chef's tips
Let the batter rest before cooking so the cornmeal absorbs the liquid. Keep your skillet hot and well greased for a crispy crust.
Storage
Store leftovers wrapped at room temperature up to 1 day, or refrigerate up to 3 days.
Reheating
Reheat in a dry skillet over medium heat until warmed and crisped again.
Common mistakes to avoid
- •Using a skillet that is not hot enough, which makes the cakes pale and greasy
- •Making the batter too thick or too thin, which ruins the texture
Serving suggestions
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