Short Description
Crispy, golden-brown cornbread hoecakes pan-fried to perfection—ideal for savory mornings, next to chili, or alongside BBQ. These Southern comfort-food gems boast a crunchy edge and tender, corn-filled interior.
Why You’ll Love This Recipe
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Classic Southern charm: Traditional hoecakes made with pantry staples.
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Crisp texture: Pan-frying gives a delightful golden crust.
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Versatile: Serve as breakfast, snack, or side—delicious sweet or savory.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Cornmeal
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar (optional)
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Egg
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Milk (or buttermilk)
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Unsalted butter, melted (plus more for frying)
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Optional add-ins: chopped green onions, shredded cheese, jalapeños, or corn kernels
Directions
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Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
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Add wet ingredients: Beat in egg, milk (or buttermilk), and melted butter until just combined. Stir in any optional add‑ins.
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Heat skillet: Warm a nonstick or cast‑iron skillet over medium heat. Add a bit of butter or oil to coat the surface.
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Cook hoecakes: Drop batter by heaping tablespoons into the skillet, flattening each slightly. Cook for 2–3 minutes, until edges are set and underside is golden. Flip and cook 2 minutes more.
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Keep warm: Transfer cooked hoecakes to a warm oven (200 °F) while cooking the rest.
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Serve: Enjoy hot with butter, honey, syrup, chili, or your favorite savory toppings.
Servings and Timing
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Yield: Approximately 12 hoecakes (depending on size)
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Preparation Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: About 25 minutes
Variations
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Cheesy hoecakes: Add ½ cup shredded cheddar or pepper jack to the batter.
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Spicy twist: Fold in 1–2 chopped jalapeños or a pinch of cayenne pepper.
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Sweet version: Add 2 tablespoons sugar and serve with honey or maple syrup.
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Herb-infused: Mix in chopped fresh parsley or chives for added freshness.
Storage/Reheating
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Storage: Store cooled hoecakes in an airtight container at room temperature up to 2 days, or freeze layered with parchment paper for up to 3 months.
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Reheating: Rewarm in a skillet over low heat with a pat of butter, or microwave individually for 15–20 seconds if frozen.
FAQs
1. What is a hoecake?
A hoecake is a simple cornmeal-based pancake that’s pan-fried until crispy. It’s a beloved staple in Southern U.S. cuisine.
2. Can I use only cornmeal without flour?
Yes, but adding flour lightens the texture. You can use all cornmeal if you prefer a denser hoecake.
3. Can I use self-rising flour instead of baking powder?
Yes. Omit baking powder and salt; adjust as needed based on the flour’s salt and leavening content.
4. Is buttermilk better than regular milk?
Buttermilk adds a slight tang and tender crumb. Regular milk works well too if you don’t have buttermilk.
5. Can I bake these instead of frying?
For a healthier option, drop batter onto a greased baking sheet and bake at 400 °F for 12–15 minutes until golden.
6. What oil is best for frying?
Use butter for authentic flavor; for higher heat and crispiness, use a neutral oil like vegetable or canola.
7. Can I make the batter ahead?
Yes. Store batter in the refrigerator for up to 24 hours before frying.
8. How do I get extra crispy edges?
Allow hoecakes to cook undisturbed for full crispness before flipping.
9. Are hoecakes gluten-free?
Use a gluten-free flour blend in place of all-purpose flour to make them gluten-free.
10. What toppings pair well with hoecakes?
Serve with butter, honey, jam, thick chili, or fried eggs for a hearty meal.
Conclusion
Southern Fried Cornbread Hoecakes are a delightful blend of crispy, golden exterior and tender cornmeal goodness inside. Quick to prepare and endlessly customizable, they elevate any meal—from breakfast to dinner. Serve them sweet, savory, or with your favorite toppings for a comforting taste of Southern tradition.
[tasty-recipe id=”19780″]