Description
Crispy, golden hoecakes with a soft, cornbread-like finish, a delightful Southern staple.
Ingredients
Scale
- 2 cups of cornmeal (yellow or white)
- 1 cup of boiling water
- 1 teaspoon of salt
- 1 tablespoon of sugar (optional)
- 1/4 cup of milk (or buttermilk)
- 1 large egg (optional)
- 2 tablespoons of vegetable oil (or melted butter)
- Additional oil for frying
Instructions
- Bring a pot of water to a boil. In a large mixing bowl, combine the cornmeal and salt. Once boiling, slowly pour the water into the bowl while stirring constantly.
- Allow the mixture to sit for about five minutes to thicken. Add milk, sugar, and vegetable oil. If using, beat in the egg until well mixed to achieve a thick but pourable batter.
- Heat a skillet over medium heat and add a tablespoon of oil. Ladle about 1/4 cup of the batter onto the skillet for each hoecake, cooking for about 3-4 minutes until the edges begin to crisp.
- Flip the hoecakes and cook for an additional 3-4 minutes until golden brown, adding more oil as needed.
- Transfer the cooked hoecakes to a paper towel-lined plate and keep warm in a low oven if making a large batch.
Notes
Feel free to customize with gluten-free cornmeal or dairy-free alternatives. Consider serving with fried chicken or your favorite jam.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 hoecake
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg