Southern Hoe Cakes are a delicious staple of Southern cuisine, celebrated for their simplicity and rich flavor. These crispy cornmeal cakes have a long history, dating back to the days of early American settlers who would cook cornbread on hoe blades over an open fire.
Ingredients
Scale:
1 cup cornmeal, preferably stone-ground
1/2 cup all-purpose flour (or gluten-free alternative)
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk (or milk alternative)
1 large egg
2 tablespoons melted butter (plus more for frying)
Instructions
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly until well blended.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
Preheat a large skillet or griddle over medium heat and add a tablespoon of butter.
Pour about 1/4 cup of the batter onto the skillet for each hoe cake. Cook until bubbles form on the surface and the edges start to look set, about 3 to 4 minutes.
Carefully flip each cake with a spatula and cook for an additional 2 to 3 minutes until golden brown and crispy on both sides.
Repeat the process until all the batter is used, adding more butter to the skillet as needed.
