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Classic Southern cornmeal skillet cakes with crispy edges and soft centers. Perfect with savory meals or sweet syrup.

Southern Hoecakes

Classic Southern cornmeal skillet cakes with crispy edges and soft centers. Perfect with savory meals or sweet syrup.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups self-rising cornmeal
  • ½ cup self-rising flour
  • 1 tbsp sugar
  • 1 cup buttermilk
  • 2 eggs
  • ⅓ cup water
  • Bacon grease or oil

Equipment

  • Cast iron skillet
  • mixing bowls
  • spatula

Method
 

  1. Whisk dry ingredients.
  2. Mix wet ingredients separately.
  3. Combine until thick but pourable.
  4. Rest 5 minutes.
  5. Heat skillet with grease.
  6. Drop ¼ cup batter per cake.
  7. Cook 2–3 minutes per side.
  8. Serve hot with butter.

Notes

White cornmeal is traditional.
Use enough fat for crispy edges.
Let batter rest before cooking.
Best served hot from skillet.