Description
Quick and Easy Hoecakes are traditional fried cornbread patties made with a simple batter of self-rising flour, cornmeal, eggs, buttermilk, and a touch of sugar. Crispy on the outside and tender inside, these hoecakes are perfect for a comforting breakfast or as a side dish, cooked quickly on the stovetop with vegetable oil.
Ingredients
Scale
Dry Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 1 tablespoon sugar
Wet Ingredients
- 2 eggs, beaten
- ¾ cup buttermilk
- ½ cup water (plus extra as needed)
- ½ cup vegetable oil, divided (such as peanut oil)
Instructions
- Prepare Dry and Wet Ingredients: In a large bowl, combine the self-rising flour, self-rising cornmeal, and sugar. In a separate smaller bowl, whisk the beaten eggs with the buttermilk until well blended.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Add ¼ cup of vegetable oil and ½ cup of water. Mix gently to combine all ingredients into a thick batter. If the batter is too thick, add water one tablespoon at a time until the desired consistency is reached, being careful not to over mix.
- Heat Oil in Skillet: Place a large skillet over medium heat and add the remaining ¼ cup of vegetable oil. Heat the oil until it is hot but not smoking, ready for frying.
- Shape and Cook Hoecakes: Using a large spoon or small ice cream scoop, drop about two tablespoons of batter into the hot oil, forming patties approximately 3 inches in diameter. Do not overcrowd the skillet.
- Fry Until Golden and Crispy: Cook each hoecake for 1 to 2 minutes on each side until both sides are golden brown and crispy around the edges. Use a pancake turner or spatula to carefully flip and remove them from the skillet.
- Drain and Serve: Place the cooked hoecakes on paper towels to drain excess oil. Serve immediately while hot for best texture and flavor.
Notes
- If the batter is too thick, gradually add extra water to loosen it slightly for easier scooping and cooking.
- Use a neutral oil with a high smoke point such as peanut, vegetable, or canola oil for frying.
- Keep the oil at medium heat to cook the hoecakes through without burning the exterior.
- Serve hoecakes with butter, honey, syrup, or savory toppings like chili or eggs for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Southern American
Keywords: hoecakes, fried cornbread, quick cornbread, southern breakfast, easy hoecakes
