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Southern Hoe Cake
Experience the heart and soul of Southern cuisine with our delightful Southern Hoe Cake. This traditional cornbread pancake is a beloved staple that embodies the warmth of Southern hospitality. Made from a rustic blend of cornmeal and creamy buttermilk, these golden cakes boast a crispy exterior and a tender, fluffy interior. Perfect for breakfast, brunch, or as a comforting side dish, serve them hot with a generous pat of butter and a drizzle of rich maple syrup. This dish not only satisfies your taste buds but also connects you to a rich culinary history that dates back to the early American settlers who cooked these cakes over an open fire, often using a hoe as their cooking surface, hence the name. A true taste of tradition on your plate!
Ingredients
- Cornmeal
- 1 cup
- All-purpose flour
- 1/2 cup
- Baking powder
- 1 tablespoon
- Sugar
- 2 tablespoons
- Salt
- 1/2 teaspoon
- Buttermilk
- 1 cup
- Egg
- 1, beaten
- Vegetable oil
- 2 tablespoons
- Butter
- for greasing and serving
- Maple syrup
- for serving
Instructions
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, whisk together the buttermilk, beaten egg, and vegetable oil until smooth and homogeneous.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine for a light and airy texture.
- Preheat a griddle or a large skillet over medium heat and lightly grease it with vegetable oil or butter.
- Once the griddle is hot, drop spoonfuls of batter onto the surface, using the back of the spoon to spread them into circles about 4 inches in diameter.
- Cook for 2-3 minutes on each side, or until the cakes are golden brown and slightly crispy. The edges should look set and bubbles may form on the surface.
- Serve hot, topped with a pat of butter and a generous drizzle of maple syrup for a deliciously sweet finish.
Tips
- For a savory twist, add chopped jalapeños or shredded cheese to the batter.
- Try using different types of cornmeal (like stone-ground) for varied texture and flavor.
- These cakes freeze well; simply reheat them in a toaster or oven for a quick breakfast option.
Dietary Information
Servings: 4 Dish Type: Breakfast/Side Dish Prep Time: 10 minutes Cook Time: 15 minutes Calories: 250 Fat: 10g Carbs: 35g Protein: 5g Sodium: 300mg Sugar: 2g
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