So here’s how to make good hoecakes, step by step:
Step 1: Mix the Ingredients
Mix Dry: In a large mixing bowl, add the dry ingredients, 2/3 cup cornmeal, and 1/3 cup self-rising flour. Stir them well to combine, which keeps the hoecakes light textured.
Whisk Together Wet Ingredients: In another bowl, whisk 1/3 cup low-fat buttermilk and 1 large egg until well blended.
Mix It Up: Gradually pour the wet mixture into the bowl with the dry ingredients. With a spatula or wooden spoon, gently fold everything into one another until the batter just comes together. Don’t overmix — a few lumps are fine. You want something thick, but pourable, that will lend your pancakes (or whatever you’re making) that fluffy lightness we all love.
Step 2: Get Ready to Fry
Sauté in a Skillet: Heat a skillet or a nonstick pan over medium heat. Pour in a little oil — enough to lightly coat the bottom of the pan. You don’t need a lot; you want to avoid sticking and achieve a nice golden crust. Allow the oil to heat for a minute or two, until it shimmers slightly.Coconut oil gives a slight sweetness, but any frying oil will do.
Test the Oil: Add a small dollop of batter to the skillet; if it sizzles, the oil is hot.
Step 3: Cook the Hoecakes
Spoon the batter: Using a spoon or small ladle, spoon the batter into the skillet, forming small rounds, like pancakes.
Fry the Hoecakes: Sauté each hoecake, golden and crispy at the edges, two to three minutes per side. They should lift easily when it’s time to flip them.
Flip and Cook: Using a spatula, flip each hoecake, cooking until both sides are golden and crispy.
Step 4: Drain and Serve
When the hoecakes are golden brown and crispy, transfer them to a plate lined with paper towels to absorb excess oil.
They’re best served hot — straight from the skillet! For a savory twist, add a pat of butter, a drizzle of honey or some crumbled bacon or shredded cheese.
Serving Suggestions:
Hoecakes, too, can be served in different ways. Here are a few serving ideas:
Classic Breakfast: Serve hoecakes with butter, honey or maple syrup and eggs and sausage for a big Southern breakfast.
Savory Side: To serve hoecakes alongside collard greens, black-eyed peas or fried chicken as a yummy accompaniment.
Creative Appetizer: Top hoecakes with pulled pork, smoked salmon or pimento cheese for a creative appetizer or snack.
Comfort Food Base: Serve hoecakes as a base for chili, stews, or creamy soups, giving the dish a little crunch and texture.
Storage and Reheating Tips:
Although hoecakes are best fresh, you can save any leftovers for later:
Refrigerator: Leftover hoecakes can be kept in an airtight container in the fridge for up to 3 days.
Freezing: Freeze hoecakes in a single layer on a baking sheet, then place in a freezer-safe bag. They can remain frozen for 2 months. Defrost in the refrigerator overnight, then reheat.
To reheat: Heat hoecakes in a skillet over medium heat (or in a toaster oven) until warm and crisped through. Microwave them? Don’t even think about it; they’ll get soggy.
Southern Cornmeal Hoecakes Variations:
Download the Traditional Hoecake From Southern Foodways, and try these more recipe for all tastes:
Cheesy Hoecakes: Stir in 1/4 cup shredded cheddar or Parmesan with the batter for a cheesy, savory hoecake.
Spicy Hoecakes: Add a pinch of cayenne pepper or chopped jalapeños for a bit of heat.
Sweet Corn Hoecakes: If you’re looking for something with a bit of sweetness, go for this irresistible variation. Fold 1 to 2 tablespoons of sugar into the batter, sweetening it, then a generous handful of fresh or frozen corn kernels. The sweep of sweetness complements the natural taste of the corn. Serve the hoecakes piping hot, and don’t be timid with the syrup — drizzle some generously over the top for a warm and comforting treat that’s great for breakfast or brunch.
Herb-Infused Hoecakes: For a savory, garden-fresh version, fold finely chopped herbs like chives, green onions or parsley into the batter. These herbs add a light, fragrant flavor that gives depth and brightness in every bite. Delicious with soups and stews, and just as good beside eggs, these hoecakes are full of color.
Conclusion:
Southern Cornmeal Hoecakes are a textbook example of comfort food, crisp and golden on the outside, tender and flavorful in the middle. These hoecakes will offer a hint of Southern tradition to your table, whether you serve them with sweetness on top as a breakfast, or as a savory side. Dig into this crispy, golden goodness!
