These classic hoecakes are a Southern favorite that blend simplicity with comfort. Known for their golden, crispy edges and fluffy interior, they make a delightful breakfast, snack, or side dish. Grandma’s recipe brings nostalgia to your table, evoking memories of warm kitchens and love-filled meals.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses pantry staples you likely already have on hand.
- Quick to Make: With minimal prep and cooking time, you’ll have delicious hoecakes in no time.
- Versatile: Enjoy them as a breakfast dish with syrup or as a savory side with stews and soups.
- Family Tradition: This timeless recipe connects you to Southern culinary heritage.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Sugar (optional for sweetness)
- Milk or buttermilk
- Eggs
- Vegetable oil or melted butter
Directions
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using).
- Combine Wet Ingredients: In a separate bowl, whisk together milk, eggs, and melted butter or oil.
- Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
- Heat the Pan: Heat a skillet or griddle over medium heat and lightly grease with oil or butter.
- Cook Hoecakes: Pour small amounts of batter (about ¼ cup) onto the skillet, spreading slightly. Cook for 2–3 minutes per side, or until golden brown.
- Serve Warm: Serve hoecakes immediately with syrup, butter, or as desired.
Servings and Timing
- Servings: Makes approximately 12 hoecakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Savory Hoecakes: Omit the sugar and add minced green onions, cheddar cheese, or diced jalapeños.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
- Buttermilk Hoecakes: Substitute regular milk with buttermilk for a tangy flavor.
- Sweet Hoecakes: Add a touch of vanilla extract and an extra tablespoon of sugar for dessert-style hoecakes.
Storage/Reheating
- Storage: Store cooled hoecakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze hoecakes in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Reheating: Warm hoecakes in a skillet over low heat or in the microwave for 20–30 seconds until heated through.
FAQs
1. What are hoecakes?
Hoecakes are a type of cornmeal pancake, traditionally cooked in a skillet, popular in Southern cuisine.
2. Can I make hoecakes ahead of time?
Yes, you can prepare and store them in the refrigerator or freezer for later use.
3. Can I use self-rising cornmeal?
If using self-rising cornmeal, reduce the amount of baking powder and salt.
4. Are hoecakes gluten-free?
Hoecakes can be made gluten-free by using a gluten-free flour blend.
5. What’s the difference between hoecakes and pancakes?
Hoecakes are made primarily with cornmeal, giving them a distinct texture and flavor, unlike traditional pancakes which use flour.
6. Can I make hoecakes without eggs?
Yes, you can substitute eggs with a flaxseed or chia seed slurry.
7. How do I prevent hoecakes from sticking to the pan?
Ensure your skillet is well-greased and preheated before adding the batter.
8. What can I serve hoecakes with?
They pair well with syrup, honey, jams, or savory dishes like chili and stews.
9. Can I use water instead of milk?
Yes, but the flavor and texture may differ slightly. Milk adds richness.
10. Can I bake hoecakes instead of frying them?
Hoecakes are traditionally fried, but you can bake them at 375°F until golden brown, though the texture may vary.
Conclusion
Grandma’s Famous Hoecakes are a simple yet heartwarming recipe that celebrates Southern traditions. Whether enjoyed as a sweet breakfast or savory side dish, these hoecakes are sure to become a beloved addition to your table. Try this timeless recipe today and savor the comforting flavors of home.
PrintGrandma’s Famous Hoecakes
These crispy, golden hoecakes are a delightful blend of cornbread and pancakes, offering a taste of Southern comfort with every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 10 hoecakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 2 cups self-rising cornmeal mix
- 1 to 1¼ cups water
- ¼ cup vegetable oil (for frying)
Instructions
- In a medium bowl, combine the self-rising cornmeal mix with 1 cup of water. Stir until smooth. The batter should be slightly thinner than pancake batter; if it’s too thick, gradually add more water until the desired consistency is reached.
- Heat about ¼ cup of vegetable oil in a non-stick skillet over medium-high heat.
- Once the oil is hot, pour approximately ¼ cup of batter into the skillet for each hoecake, ensuring not to overcrowd the pan.
- Cook until bubbles form on the surface and the edges become crispy, about 2-3 minutes. Flip and cook the other side until golden brown, an additional 2-3 minutes.
- Remove the hoecakes and place them on paper towels to drain excess oil. Repeat the process, adding more oil to the skillet as needed, until all the batter is used.
Notes
- For extra crispiness, ensure the batter is on the thinner side and the oil is adequately heated before adding the batter.
- Serve hot with butter, honey, or syrup, or as a side to soups and stews.