Southern Hoe Cake

Crispy golden cornmeal cakes that are a classic Southern side—quick to make and perfect with butter and honey or next to a hearty meal.

southernvegetariancornmealside dishcrispy

Ingredients

1
Combine 1 cup cornmeal, 0.5 cup flour, and 0.5 teaspoon salt in a medium bowl, stirring with a wooden spoon until evenly mixed.
2
Slowly pour 1.5 cups boiling water into the cornmeal mixture while stirring constantly to avoid lumps, until the batter is smooth and thick like oatmeal.
3
Stir in 3 tablespoons of butter until it melts completely and the batter looks glossy, about 1 minute.
4
Set a 12-inch cast iron skillet over medium-high heat, then add 2 tablespoons of vegetable oil and wait until it shimmers and slides quickly when you tilt the pan, about 2 minutes.
5
Using an ice cream scoop or a large spoon, drop 4 mounds of batter spaced evenly across the skillet, then flatten each one slightly with the back of the spoon into a rough disk about 3 inches wide and 0.5 inches thick.
6
Cook without moving them for 3 to 4 minutes until the bottoms turn golden brown and crispy—peek underneath with a thin spatula to check the color.
7
Slide a thin spatula under each hoe cake and flip it over carefully, then cook the other side for 2 to 3 minutes until it is also golden brown and crispy.
8
Transfer the cooked hoe cakes to a plate lined with paper towels to drain excess oil, about 2 minutes.
9
Repeat steps 5 through 8 with any remaining batter to make 4 hoe cakes total, adding a little more oil to the skillet if it looks dry before the second batch.

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