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Cornmeal Hoecakes

Cornmeal Hoecakes
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These Cornmeal Hoecakes are warm, crispy, and comforting pan-fried cakes with a golden crust and tender inside. Made from simple pantry staples, they deliver a nostalgic, versatile dish that’s quick to prepare and perfect for any meal, from breakfast to dinner.

Ingredients

Scale

Dry Ingredients

  • 1 cup medium-grind cornmeal
  • 1/2 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1–2 tablespoons sugar (optional)

Wet Ingredients

  • 1 cup milk or buttermilk
  • 1 large egg

For Cooking

  • Butter or oil, for frying

Instructions

  1. Mix dry ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and optional sugar. Stir together until evenly mixed to ensure a uniform rise and balanced flavor.
  2. Add wet ingredients: In a separate bowl, whisk together the egg and milk or buttermilk. Pour the wet mixture into the dry ingredients and gently stir until just combined; a few lumps are fine to keep the hoecakes tender.
  3. Heat the pan: Place a skillet or griddle over medium heat and add butter or oil. Allow it to melt and become hot to create the crispy crust essential for the hoecakes.
  4. Cook hoecakes: Drop spoonfuls of batter onto the hot skillet, shaping each into rounds about 3 to 4 inches across. Cook for 3 to 4 minutes per side until golden brown and crisp, then flip carefully to cook the other side.
  5. Drain and serve: Transfer cooked hoecakes to a paper towel-lined plate to remove excess oil. Serve warm and enjoy immediately.

Notes

  • Use medium-grind cornmeal for the best texture – crunchy without being gritty.
  • Do not overmix the batter to keep hoecakes fluffy inside.
  • Cook over medium heat to achieve golden crusts without burning.
  • Using a non-stick pan makes flipping easier and prevents sticking.
  • Adjust batter thickness by adding milk if too thick or flour if too runny for easier shaping.
  • For gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • For a cheesy version, mix shredded cheddar or parmesan into the batter.
  • Add fresh herbs like chives, parsley, or thyme for extra flavor.
  • For sweet hoecakes, increase sugar and serve with honey, maple syrup, or fresh berries.
  • Add cayenne or chili powder for a spicy kick.
  • Leftovers can be refrigerated up to 3 days or frozen up to 2 months.
  • Reheat in a non-stick pan or toaster oven to restore crispness; avoid microwave reheating.

Nutrition

Keywords: cornmeal hoecakes, cornmeal pancakes, southern hoecakes, crispy cornmeal cakes, gluten-free hoecakes, comfort food, easy hoecakes

Find it online: https://mealsbysarah.com/cornmeal-hoecakes/