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Southern Cornmeal Hoecakes

These delightful little pancakes are crispy on the outside and soft on the inside, perfect for breakfast, lunch, or dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 hoecakes
Course: Breakfast, Side Dish, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder Use fresh for best results
  • 1/2 teaspoon salt
  • optional to taste sugar For added sweetness
Wet Ingredients
  • 2 cups water or milk Use milk for a richer flavor

Method
 

Preparation
  1. In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
  2. Slowly pour in the water (or milk) and mix until you have a smooth batter.
Cooking
  1. Preheat a nonstick skillet or griddle over medium heat.
  2. Pour about 1/4 cup of batter onto the skillet for each hoecake.
  3. Cook for about 2-3 minutes until bubbles form on the surface.
  4. Flip the hoecakes and cook for another 2-3 minutes until both sides are golden brown.
Serving
  1. Serve hot with your favorite toppings like butter, syrup, or savory options like cheese and herbs.

Notes

For the best flavor, use fresh ingredients. Store leftovers in an airtight container in the fridge for up to 3 days.