Hoe Cake Recipe
Hoe Cakes [easy cornmeal pancakes] are light, fluffy, and quick to griddle up for a tasty breakfast or dinner side! Also called johnnycakes, ashcakes, or a dozen other names, this unfussy recipe with wonderful texture and corn flavor is sure to please!
Servings: 4 people
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup water
- 4 Tablespoons vegetable oil or melted butter plus more for the pan
Instructions
- Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.1 cup all-purpose flour, 1 cup yellow cornmeal, 2 Tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add the eggs, buttermilk, water, and vegetable oil or melted butter and stir just until combined. The batter will be fairly thick.2 large eggs, 3/4 cup buttermilk, 4 Tablespoons vegetable oil or melted butter, 1/2 cup water
- Heat a large skillet or griddle over medium heat and add 1/4 cup of oil or melt some butter or bacon grease in it. When hot, drop about 2 tablespoons of batter at a time to make hoe cakes about 3 inches across.
- Cook the hoe cakes for 1-2 minutes on each side, or until the edges are crispy and both sides are nicely browned. Repeat with remaining batter.
- Serve hot with butter and maple syrup, other syrup flavors, or for dipping into soups, stews, or other dishes with gravies. Leftover batter will keep in the refrigerator for 2-3 days.
Nutrition
Calories: 470kcal | Carbohydrates: 62g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 585mg | Potassium: 253mg | Fiber: 5g | Sugar: 9g | Vitamin A: 193IU | Calcium: 190mg | Iron: 3mg
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