Southern Cornmeal Hoecakes are a time-honored dish, beloved for their simplicity and rich flavor. These little cornmeal cakes, sometimes referred to as “Johnnycakes,” are a staple in Southern cuisine, serving as a versatile side that pairs wonderfully with a variety of meals. Whether enjoyed for breakfast, as a snack, or alongside a hearty dinner, hoecakes bring a touch of nostalgia and a burst of comforting flavors.
My first encounter with hoecakes was in my grandmother’s kitchen. The smell of cornmeal frying in the skillet would fill the house, drawing everyone to the kitchen. Watching her skillfully flip the golden cakes was mesmerizing, and the first bite was always a delightful combination of crispy edges and soft, warm interiors. The tradition of making hoecakes has continued in my family, each generation adding their own twist to this cherished recipe.
Let’s dive into the step-by-step instructions to create these delicious Southern Cornmeal Hoecakes, ensuring each detail is covered for a perfect outcome.
Ingredients
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
1 large egg
Oil for frying (coconut oil adds a nice touch, but feel free to use what you prefer)
Instructions
Step 1: Mix the Ingredients
Combine Dry Ingredients: In a large mixing bowl, combine 2/3 cup of cornmeal and 1/3 cup of self-rising flour. Stir these dry ingredients together until they are well blended. The self-rising flour helps the hoecakes to puff up slightly, giving them a light texture.
Add Wet Ingredients: In a separate bowl, whisk together 1/3 cup of low-fat buttermilk and 1 large egg until the mixture is smooth. The buttermilk adds a slight tanginess and moisture, while the egg helps to bind the ingredients together.
Mix Together: Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well combined. The batter should be thick but still pourable, perfect for scooping into a hot skillet.
Step 2: Prepare to Fry
Heat the Skillet: Place a skillet over medium heat and add enough oil to coat the bottom. Coconut oil is a great option for its subtle sweetness, but any frying oil will work well. The oil should be hot enough that a drop of batter sizzles upon contact.
Test the Oil: Drop a small spoonful of batter into the skillet to test if the oil is hot enough. If it sizzles immediately, the oil is ready for frying.
Step 3: Cook the Hoecakes
Spoon the Batter: Using a spoon or a small ladle, scoop the batter into the hot skillet, forming small rounds, much like you would pancakes. Be careful not to overcrowd the pan to ensure even cooking and easy flipping.
Fry the Hoecakes: Fry each hoecake until the edges are golden and crispy, about 2-3 minutes per side. The center should be cooked through, and the hoecakes should lift easily from the pan when ready to flip.
Flip and Cook: Carefully flip each hoecake using a spatula. Cook the second side until it matches the first in its golden, crispy glory. Adjust the heat as needed to avoid burning.
Step 4: Drain and Serve
Drain the Hoecakes: Transfer the cooked hoecakes to a paper towel-lined plate to drain any excess oil. Pat them gently with additional paper towels to remove surface oil.
Serve Warm: Serve the hoecakes warm. They are delightful with a bit of butter melting on top or a drizzle of honey for a sweet touch. For a savory twist, try them with some crumbled bacon or a sprinkle of shredded cheese.
Variations & Tips
Add Corn Kernels: For a bit of extra texture and sweetness, mix in a handful of fresh or canned corn kernels to the batter.
Cheesy Hoecakes: Add shredded cheese directly to the batter for cheesy hoecakes. Cheddar or Monterey Jack work particularly well.
Herbs and Spices: Incorporate finely chopped herbs like chives or parsley, or add a pinch of cayenne pepper or smoked paprika for a bit of a kick.
Buttermilk Substitution: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/3 cup of regular milk. Let it sit for a few minutes until it thickens slightly.
Storage: Hoecakes can be stored in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat or in the oven to regain their crispy texture.
Conclusion
Southern Cornmeal Hoecakes are a delightful addition to any meal, bringing a touch of history and Southern charm to the table. Their versatility allows them to pair with a variety of dishes, from savory meats to sweet toppings. The crispy edges and soft interiors make them a comforting treat that’s sure to please everyone.
Making hoecakes is not just about following a recipe; it’s about embracing a tradition that has been passed down through generations. Whether you’re recreating a childhood memory or starting a new tradition in your own kitchen, these hoecakes are sure to become a beloved favorite. Enjoy the process of making them, savor the delicious results, and share them with those you love.
