Fry a quick batch of Hoe Cakes in a cast iron skillet for an easy side dish recipe that pairs beautifully with all of your favorite Southern meals!
Servings 15 cakes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ¾ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ½ cup water
- ¼ cup vegetable, canola or peanut oil for frying
To prepare the batter, in a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
In a large liquid measuring cup, combine eggs, buttermilk and water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
To fry the griddle cakes, heat the oil in a cast iron skillet over medium heat. Ladle ¼ cup of batter onto the hot skillet. Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
- Don't have buttermilk? Make your own by stirring 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use in the recipe as instructed.
- If you don’t have a cast iron skillet, you can use any other heavy skillet or griddle.
- I use either vegetable oil, canola oil or peanut oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
- Instead of using oil in this recipe, try substituting with bacon grease! It’s a great way to add flavor to the hoe cakes.
- Optional add-ins: chopped jalapeno peppers, grated cheese, chopped bacon
Serving: 1hoe cake | Calories: 91kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 139mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Calcium: 65mg | Iron: 1mg