Southern Cornmeal Hoecakes
Deliciously crunchy Southern Cornmeal Hoecakes that are crispy on the outside and soft on the inside, perfect for any meal.
Ingredients
Dry Ingredients
- 1 cup cornmeal Use finely ground for the best texture.
- 1/2 teaspoon salt Adds a nice flavor.
- 1 tablespoon baking powder For that perfect rise.
Wet Ingredients
- 1 cup water Adjust based on the consistency you desire.
- 2 tablespoons vegetable oil or ghee For frying.
Optional Toppings
- Butter For serving.
- Honey For serving.
- Maple syrup For serving.
Instructions
Preparation
- In a mixing bowl, combine 1 cup of cornmeal, 1/2 teaspoon salt, and 1 tablespoon baking powder.
- Gradually stir in 1 cup of water until your batter reaches a smooth consistency. It should be thick, yet pourable.
Cooking
- In a non-stick skillet, heat 1 tablespoon of vegetable oil or ghee over medium-high heat. You can test the heat by dropping a small spoonful of batter into the pan—if it sizzles, you’re good to go.
- Pour about 1/4 cup of batter for each hoecake onto the skillet. Cook for 3-4 minutes on each side until golden brown and crispy.
- Remove from the skillet and let them drain on paper towels. Serve warm with your choice of toppings.
Notes
For substitutions, you can swap water with milk or a dairy-free milk alternative for a creamier texture. Ensure your oil is hot enough before adding batter to achieve that perfect crunch. Don't overcrowd the pan; it’s best to cook in batches. Keep an eye on the cooking time to avoid over-browning. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days or frozen, and reheated in a warm skillet.