Description

Southern Fried Cornbread Hoecakes are crispy, golden mini pancakes made from a simple mixture of stone-ground cornmeal and buttermilk. These traditional Southern treats are pan-fried to perfection, offering a delightful balance of crispy edges and tender centers. Perfect as a side dish, they’re delicious served hot with butter, honey, or syrup, and pair wonderfully with classic Southern sides like collard greens and beans.

Ingredients

Dry Ingredients

1 cup cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (optional)

Wet Ingredients

1 cup buttermilk
1 large egg
2 tablespoons melted butter or bacon grease

For Frying

Vegetable oil or bacon fat, as needed

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using) until evenly combined.
Combine Wet Ingredients: In a separate bowl, beat the buttermilk, egg, and melted butter or bacon grease together until smooth.
Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a tender texture. Let the batter rest for 5–10 minutes to allow the cornmeal to hydrate.
Heat Skillet: Place a skillet or griddle over medium heat and add 1 to 2 tablespoons of vegetable oil or bacon fat. Heat until shimmering and hot enough for frying.
Form Hoecakes: Drop batter by heaping tablespoons or small scoops into the hot skillet, flattening each slightly with the back of a spoon to form small cakes approximately 3 inches in diameter.
Cook Hoecakes: Fry the hoecakes for 2 to 3 minutes on one side until golden brown and crispy on the edges. Flip carefully and cook the other side for an additional 2 to 3 minutes until similarly browned and cooked through.
Drain and Serve: Transfer the cooked hoecakes to a paper towel-lined plate to drain excess oil. Repeat the cooking process with remaining batter, adding more oil as needed. Serve hot with butter, honey, syrup, or alongside Southern favorites like collard greens and beans.

Notes

Serve hoecakes hot with butter, honey, or syrup for a classic taste.
Try adding chopped green onions or fresh corn kernels to the batter for extra flavor and texture.
Use bacon grease instead of vegetable oil for more authentic Southern flavor.
Ensure the skillet is hot enough before adding the batter to achieve a crispy exterior.