Southern-Style Hoe Cake Recipe Made Easy
Bring the authentic taste of the South to your table with this Southern-style hoe cake recipe made easy. These crispy, golden griddle cakes are the perfect mix of cornbread and pancakes, making them ideal for breakfast or as a side dish with savory meals.
Equipment
- Cast-iron skillet
- Mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Flat spatula
Ingredients
- 1 cup cornmeal fine or medium ground
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk or buttermilk
- 1 large egg
- 2 tablespoons melted butter plus more for the skillet
Instructions
- In a mixing bowl, whisk together cornmeal, flour and salt.
- In another bowl, beat the egg, then whisk in milk and melted butter
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy.
- Heat a cast-iron skillet over medium-high heat and add a small amount of butter to coat the pan.
- Pour 1/4 cup of batter per cake into the hot skillet, leaving space between each.
- Cook for 2–3 minutes or until edges are crisp and bubbles form on top. Flip and cook the other side for another 2–3 minutes.
- Remove from skillet and serve hot with honey, syrup, or savory sides.
Notes
For extra crisp edges, preheat the skillet for several minutes before adding the batter.
You can substitute buttermilk with regular milk and a teaspoon of vinegar or lemon juice.
Serve immediately for the best texture.
You can substitute buttermilk with regular milk and a teaspoon of vinegar or lemon juice.
Serve immediately for the best texture.
