This classic Southern hoe-cake recipe is a staple in traditional American cuisine. Made with simple ingredients like cornmeal, buttermilk, and salt, these savory cakes are crispy on the outside and tender on the inside. Serve them as a side dish with your favorite Southern meal or enjoy them on their own. This recipe is easy to make and will transport your taste buds to the heart of the South.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons melted butter or bacon drippings
- Vegetable oil for frying
Directions
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Add the buttermilk and melted butter or bacon drippings to the dry ingredients. Stir until just combined. The batter should be thick but pourable.
- Heat a tablespoon of vegetable oil in a skillet or griddle over medium heat.
- Using a 1/4 cup measuring cup, pour the batter onto the hot skillet, spreading it slightly with the back of the cup to form a round shape. You can cook multiple cakes at once, as long as there is enough space between them.
- Cook the hoe-cakes for about 2-3 minutes on each side, or until golden brown. Flip them with a spatula.
- Remove the cooked hoe-cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Repeat steps 3-6 with the remaining batter.
- Serve the hoe-cakes warm with butter and maple syrup, or as a side dish with your favorite Southern meal.
