Hoecake
intro
Crisp-edged, tender cornmeal griddle cakes with fluffy centers, a classic Southern staple perfect served warm with butter, honey, or savory BBQ sides.
Ingredients
Steps
In a medium mixing bowl, whisk together 1 ½ cups (180g) fine-ground yellow cornmeal, ½ cup (60g) all-purpose flour, 1 tsp (4g) baking powder, ½ tsp (3g) fine sea salt, and 1 tbsp (12g) granulated sugar until fully combined, about 30 seconds of whisking to evenly distribute leavening and break up any dry lumps.
In a separate small bowl, whisk 1 lightly beaten large egg, 1 ¼ cups (300ml) whole buttermilk, and 2 tbsp (28g) melted, slightly cooled unsalted butter until smooth. Pour the wet mixture into the dry ingredient bowl, and stir with a wooden spoon just until no dry flour remains—do not overmix, as a few small lumps are acceptable. Let the batter rest for 5 minutes at room temperature to allow cornmeal to hydrate.
Place a cast-iron griddle or large heavy-bottomed skillet over medium heat (375°F / 190°C) and preheat for 3 minutes. Add 1 tsp of the reserved butter to the surface, spread evenly with a folded paper towel to coat, and wipe away any excess butter to prevent burning or smoking.
For each hoecake, pour ¼ cup (60ml) of batter onto the preheated griddle, leaving 2 inches of space between each cake to allow for spreading. Cook for 3 to 4 minutes, until edges look set and dry, small bubbles pop and hold their shape across the top batter surface, and the underside is deep golden brown.
Use a thin, flexible metal spatula to flip each hoecake gently, and cook for an additional 2 to 3 minutes on the second side, until the surface is evenly golden brown and the center springs back when lightly pressed (internal temperature should reach 205°F / 96°C for fully set, fluffy centers). Transfer cooked hoecakes to a wire rack set over a baking sheet in a 200°F (93°C) oven to keep warm. Add ½ tsp more butter to the griddle between batches as needed to prevent sticking, repeating the cooking process with remaining batter.
Once all batter is cooked (yielding 8 total 3-inch hoecakes), serve immediately while warm. Top with softened salted butter and a drizzle of wildflower honey for a sweet preparation, or serve alongside grilled meats, collard greens, and baked beans as a savory BBQ side.
Tips
2.If you do not have buttermilk on hand, make a quick substitute: add 1 tablespoon white vinegar to a measuring cup, top with whole milk to reach 1 ¼ cups total, and let rest 5 minutes to curdle before using.
3.Never press down on hoecakes with a spatula while cooking, as this squeezes out trapped steam and moisture, leading to flat, dry, dense cakes instead of light, fluffy centers.
OMG these hoecakes are SO good!!! I made them for our Sunday family dinner with fried chicken and collards and even my super picky 7 year old asked for seconds. Total game changer, I thought I’d never get the texture right but this recipe is foolproof! 10/10
Super easy to whip up for a last minute potluck at work! I brought a whole platter with a side of honey butter and they were gone in 10 minutes flat. Cook time was exactly 20 minutes like the recipe said, no guesswork. Only note is I added a tiny pinch of cayenne for a little kick, chef’s kiss
These are perfect for weekday meal prep! I make a batch on Sunday, reheat them in the toaster oven for 2 minutes in the morning, and eat them with eggs and avocado for a quick, filling breakfast. Way better than frozen pancakes, no weird preservatives. Only knock is they get a little dry if you reheat them in the microwave, so stick to the toaster oven!
Wait a second, I thought hoecakes were supposed to be really dense? Mine came out light and fluffy on the inside, crispy on the edges — did I do something wrong? Tasted amazing but I was expecting something heavier!
I slathered these with the whipped cinnamon honey butter I make every fall and OMG. I ate three straight off the griddle before I even set the table for dinner. Who needs regular cornbread when you have these??
Made these on our cast iron griddle out at the campsite last weekend and they were a hit with the whole crew! We cooked them over the campfire coals just like the old timers used to, paired with fried catfish we caught that afternoon. Doesn’t get more classic than that
I swapped the regular all purpose flour for a 1:1 gluten free baking mix and these still turned out perfect! I was so worried the texture would be off but you literally can’t tell the difference. Thank you for an easy, adaptable recipe!
My grandma used to make hoecakes exactly like this when I was a kid, I’ve been chasing that flavor for YEARS. This recipe is spot on — the cornmeal ratio is perfect, not too gritty, not too cakey. I teared up a little when I took the first bite, ngl
20 minute cook time is no joke! I got home late from my kid’s soccer practice, threw these together while the chili was simmering, and had a full warm dinner on the table in under 30 minutes total. Will be adding this to our regular weeknight rotation for sure
Pro tip: Make these mini sized for appetizers! Top them with a little dollop of pimento cheese and a pickled okra slice and they’re the perfect bite for game day parties. I got so many recipe requests at my last watch party
I made these vegan by swapping the buttermilk for oat milk mixed with a little apple cider vinegar, and used melted vegan butter instead of regular butter. They came out so crispy and tasty! Even my non-vegan roommate stole two off my plate, lmao. I will say they needed a tiny extra pinch of salt with the vegan swaps, but that was an easy fix.
Quick question before I make these this weekend — I’m already giving 5 stars because the reviews are so good! Do I have to use a cast iron skillet to get that crispy edge? I only have a regular non-stick pan in my apartment kitchen, will that still work okay? These look exactly like the hoecakes I had on a trip to Nashville last summer and I’ve been craving them ever since
I know these are supposed to be a savory side but I drizzled mine with maple syrup and a little powdered sugar for brunch last Saturday and it was chef’s kiss. Savory cornbread flavor with sweet syrup? Unbeatable combo, my brunch guests went wild