Get ready to transport your kitchen to the heart of the American South with these irresistible Southern Hoe Cakes - a humble yet mouthwatering dish that's been warming hearts and satisfying hunger for generations! These golden, crispy cornmeal pancakes are more than just a recipe; they're a delicious slice of culinary history that connects you to traditional Southern cooking. Whether you're looking for a quick breakfast, a versatile side dish, or a nostalgic comfort food, these Johnnycakes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 1 cup boiling water
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 tablespoon sugar
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the cornmeal and salt, creating a smooth dry mixture base.
- Carefully pour the boiling water over the cornmeal, stirring continuously to prevent lumps and create a thick paste.
- Allow the mixture to rest and cool slightly for 2-3 minutes, letting the cornmeal absorb the hot water.
- Add milk and sugar to the cornmeal mixture, stirring until you achieve a smooth, consistent batter with a slightly thick texture.
- Heat a large cast-iron skillet or non-stick pan over medium-high heat, adding enough vegetable oil to create a thin coating across the surface.
- Once the oil is hot and shimmering, carefully drop spoonfuls of the batter into the pan, creating small, round pancake-like shapes.
- Cook each hoe cake for approximately 2-3 minutes on the first side, watching for golden brown edges and bubbles forming on the surface.
- Gently flip the hoe cakes and cook the opposite side for an additional 1-2 minutes until golden brown and crispy.
- Transfer cooked hoe cakes to a paper towel-lined plate to drain excess oil and maintain crispness.
- Serve immediately while warm, optionally accompanied by butter, honey, or syrup for additional flavor.
Tips
- Use fresh, fine-ground cornmeal for the best texture and flavor.
- Let the boiling water and cornmeal mixture rest briefly to help the cornmeal fully absorb the liquid.
- Ensure your oil is hot but not smoking - medium-high heat is perfect for achieving that crispy golden exterior.
- Don't overcrowd the pan; give each hoe cake enough space to crisp up properly.
- Use a cast-iron skillet if possible, as it provides the most even heat and best crispy edges.
- Serve immediately for maximum crispiness - these are best enjoyed fresh off the skillet.
- Experiment with toppings like maple syrup, honey, or even savory options like crumbled bacon.
- If the batter seems too thick, add a little more milk to achieve a smooth, pourable consistency.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 2mg
