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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Uncategorized
Cuisine: American
Servings: 4 people
Calories: 470kcal
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- ½ cup water
- 4 Tablespoons vegetable oil or melted butter plus more for the pan
Whisk the flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
Add the eggs, buttermilk, water, and vegetable oil or melted butter and stir just until combined. The batter will be fairly thick.
Heat a large skillet or griddle over medium heat and add ¼ 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.
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