Grandma’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
Scale
- 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.
Find it online: https://recipe.newsvks.com/grandmas-famous-hoecakes/