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These Southern Hoecakes are old-fashioned crispy cornmeal pancakes — simple, budget-friendly, and great for breakfast or as a side dish.


 

6

Ingredients (Makes 8–10 hoecakes)

  • 1 cup cornmeal (stone-ground, medium or fine)
  • 1 cup water or buttermilk (buttermilk gives more flavor)
  • ½ tsp salt
  • 2–3 tbsp bacon grease, lard, or oil (for frying)

Optional toppings

  • Butter
  • Honey
  • Maple syrup
  • Sorghum syrup

Instructions

1. Make the batter

  • In a bowl, mix:
    • Cornmeal
    • Salt
    • Water or buttermilk
  • Stir until smooth.
  • Let sit 5 minutes to thicken slightly.

2. Heat the skillet

  • Heat bacon grease or oil in a skillet (preferably cast iron) over medium-high heat.

3. Fry the hoecakes

  • Stir batter again.
  • Pour about ¼ cup batter into the skillet for each hoecake.
  • Gently spread into a small round.

4. Cook

  • Fry for 2–3 minutes until golden brown and crispy on the bottom.
  • Flip and cook 1–2 more minutes.

5. Serve warm

  • Place on paper towels briefly.
  • Serve hot with butter and honey or syrup.

Tips

✅ Buttermilk makes them softer and richer.
✅ Bacon grease gives the best Southern flavor.
✅ Great with eggs, sausage, beans, or fried chicken.

They’re a little like pancakes, but crispier and more savory because of the cornmeal. 🌽🥞