Southern Hoe Cakes
Southern Hoe Cakes are little cornmeal pancakes that are wonderfully crispy around the edges. Serve them warm and top them with butter for a delicious southern breakfast or treat any time of day.
Servings: 5
Equipment
Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal mix
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 cup bacon drippings
- butter
Instructions
- Combine flour, cornmeal mix, sugar, and salt in a medium bowl.
- Measure buttermilk in a glass measuring cup. Add eggs to measuring cup and whisk egg and buttermilk together. Pour into bowl with flour mixture.
- Pour water and vegetable oil into bowl and mix everything together.
- Heat a cast iron pan or nonstick skillet or griddle. Add bacon grease.
- Pour batter into pan to form hoe cakes, using about 2 tablespoons of batter for each one. I use a 1/4 cup measuring cup and fill it about half way.
- Cook until bubbles form on top, flip over and cook until bottom is golden.
- Serve with butter.
Notes
I like to fry my hoe cakes in bacon grease, but it is more typical to fry them in vegetable oil. You can do it either way.
Nutrition
Calories: 471kcal | Carbohydrates: 47g | Protein: 10g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 650mg | Potassium: 172mg | Fiber: 3g | Sugar: 4g | Vitamin A: 265IU | Calcium: 159mg | Iron: 2mg