Imagine the smell of golden, crispy edges sizzling on a cast-iron skillet as you prepare a dish that’s as rich in history as it is in flavor. The hoe cake recipe is an ode to Southern tradition, where simplicity meets taste. Originally cooked over an open flame on a hoe blade, these cakes are now a beloved staple that brings a sense of home and comfort to the table. Let’s dive into the past and whip up a batch of these crunchy-on-the-outside, tender-on-the-inside delights!
Hoe Cake Recipe
Cuisine: AmericanDifficulty: Easy6
servings5
minutes10
minutes150
kcalThis hoe cake recipe brings you the simple yet satisfying taste of Southern comfort food. Crispy edges, tender center, and a touch of nostalgia in every bite!
Ingredients
1 cup cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional for a touch of sweetness)
1 large egg
1 cup buttermilk (or regular milk)
2 tablespoons melted butter (plus more for frying)
Oil for frying (vegetable oil or bacon grease for an authentic touch)
Directions
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using).
- Add Wet Ingredients: Whisk in the egg, buttermilk, and melted butter until just combined. The batter should be thick yet pourable.
- Heat the Skillet: Heat a tablespoon of oil (or bacon grease) in a cast-iron skillet over medium heat. Once hot, drop 1/4 cup of batter into the skillet for each hoe cake.
- Cook and Flip: Fry for about 2-3 minutes on each side, until golden brown and crispy edges form. Repeat with the remaining batter, adding more oil as needed.
- Serve: Enjoy hot, topped with a drizzle of honey, maple syrup, or a pat of butter. Perfect alongside collard greens or a hearty stew.
Notes
- For a thinner, crispier hoe cake, add a little extra milk to thin the batter.
- These are best enjoyed fresh off the skillet, but you can keep them warm in a low oven if cooking in batches.
- Want a savory twist? Add a handful of shredded cheddar cheese or chopped jalapeños to the batter.
Tips for best Hoe Cake Recipe
- Use a Cast-Iron Skillet: For that authentic, crispy edge, nothing beats cooking hoe cakes in a well-seasoned cast-iron pan.
- Don’t Overmix: Overmixing the batter can make your hoe cakes tough. Mix just until combined for the fluffiest texture.
- Add a Sweet or Savory Twist: Try topping with honey butter, or serve them savory with a side of spicy chili.
Recipe Variant
Sweet Potato Hoe Cakes: Add 1/2 cup of mashed sweet potato to the batter for a touch of natural sweetness and an extra boost of nutrients. Serve with a dollop of cinnamon honey butter for a Southern-inspired treat.
FAQ
Hoe cakes originated in the Southern United States, traditionally cooked on the blade of a hoe over an open flame by field workers.
Yes, but keep in mind that all-cornmeal hoe cakes will be denser and have a coarser texture
Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Then use a non-dairy milk like almond or oat milk.
Yes, wrap them in plastic wrap and store in a freezer-safe bag. Reheat in a hot skillet or toaster oven to retain their crispy texture.
Craving more Southern classics? Check out our Protein Pudding Recipe for a creamy, guilt-free dessert that pairs wonderfully after a hearty meal of hoe cakes!
There’s something deeply satisfying about making a dish that’s been passed down through generations. Whether you’re using this recipe for hoe cakes as a hearty breakfast, a side dish, or just a quick snack, it’s bound to bring a touch of Southern warmth to your kitchen. So go ahead, get that skillet sizzling, and whip up a batch of this comforting treat. Your taste buds will thank you!
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