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Fried Cornbread Hoecakes

A close-up of a stack of golden-brown fried cornbread hoecakes on parchment paper.
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Crispy-edged cornbread patties, perfect for a quick Southern skillet meal.

Ingredients

Scale
  • 2 cups yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted butter, plus more for frying

Instructions

  1. In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
  2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Heat a lightly greased cast-iron skillet or griddle over medium heat.
  5. Pour about 1/4 cup of batter onto the hot skillet for each hoecake.
  6. Cook for 3-4 minutes per side, until golden brown and cooked through.
  7. Serve hot with your favorite toppings.

Notes

  • For extra crispy edges, use a well-seasoned cast-iron skillet.
  • You can substitute regular milk for buttermilk if needed, but buttermilk adds a nice tang.
  • These hoecakes are delicious served with syrup, butter, honey, or as a side for savory dishes.

Nutrition

Find it online: https://delishcraze.com/fried-cornbread-hoecakes/