Description
These Southern Fried Cornbread Hoecakes are crispy on the edges and tender in the center—perfect as a savory breakfast, a side to chili, or a classic complement to BBQ. Pan-fried until golden, this simple cornmeal pancake recipe delivers true Southern comfort in every bite.
Ingredients
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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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1 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, corn kernels
Instructions
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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. Fold in any optional mix-ins.
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Heat Skillet: Preheat a nonstick or cast-iron skillet over medium heat. Add butter or oil to lightly coat.
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Cook Hoecakes: Drop batter by heaping tablespoons into skillet. Flatten slightly and cook 2–3 minutes until edges are set and bottom is golden. Flip and cook another 2 minutes.
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Keep Warm: Transfer to a 200°F (90°C) oven to keep warm while repeating with remaining batter.
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Serve: Enjoy hot with butter, honey, syrup, chili, or eggs.
Notes
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Buttermilk adds tang and tenderness.
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Use self-rising flour in place of flour and baking powder if desired.
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Batter can be made up to 24 hours in advance and stored chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Breakfast
- Method: Pan-Frying
- Cuisine: Southern American