Description
These classic Southern Hoe Cakes are crisp on the edges, tender in the middle, and full of rich, nostalgic flavor. Fried in shortening and seasoned just right, they’re perfect on their own or as a sidekick to your favorite comfort dish.
Ingredients
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1 cup self-rising cornmeal
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1/2 cup all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon garlic salt
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1/2 teaspoon baking powder
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1 egg, beaten
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3/4 cup buttermilk (or enough to make a thick batter)
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2 tablespoons shortening (plus more for frying)
Instructions
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In a large bowl, combine self-rising cornmeal, flour, sugar, garlic salt, and baking powder.
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In a separate bowl, whisk the egg and buttermilk together, then add to the dry ingredients. Stir just until combined.
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Melt 2 tablespoons of shortening in the batter and stir until smooth. The batter should be thick but pourable.
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Heat a cast iron skillet or griddle over medium-high heat and add enough shortening to coat the surface generously.
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Drop batter by the heaping tablespoon onto the hot skillet. Flatten slightly with the back of a spoon.
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Fry until edges are crispy and golden brown, about 2–3 minutes per side.
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Drain on paper towels and serve hot.
Notes
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For a savory twist, stir in chopped green onions or crumbled cooked bacon to the batter.
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These are delicious with butter and a drizzle of honey or molasses for a sweet finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cake
- Calories: 130 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: <0.5 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: hoe cakes, southern recipes, skillet bread, comfort food, cornmeal cakes