Southern Hoe Cakes
Crispy-edged cornmeal pancakes, a Southern classic. Serve warm with butter, honey, or alongside savory dishes for a comforting side.
- Total time
- 25 min
- Servings
- 8
- Calories
- 168
- Protein
- 3g
Ingredients
- 1 cup cornmeal (yellow, not fine flour)
- ½ cup all-purpose flour
- ¾ teaspoon salt
- 1.5 teaspoon baking powder
- 1.25 cup whole milk
- 3 tablespoon butter (divided: 2 tbsp melted + more for cooking)
Instructions
- 1
Whisk cornmeal, flour, salt, and baking powder in a large bowl.
- 2
Pour in milk and 2 tbsp melted butter. Stir until just combined; batter will be lumpy.
- 3
Heat a cast iron skillet or griddle over medium-high heat. Lightly butter the surface.
- 4
Drop batter by 2-inch rounds onto the hot skillet, spacing 1 inch apart.
- 5
Cook 3–4 minutes per side until edges are golden and centers no longer look wet.
- 6
Transfer to a plate lined with paper towels. Repeat with remaining batter.
- 7
Serve warm with butter, honey, or alongside grits, eggs, and bacon.
Tools you’ll need
- 12-inch cast iron skillet or griddle
- large mixing bowl
- whisk
- measuring cups and spoons
- spatula
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