Description
Grandma’s Famous Hoecakes are crispy on the edges, soft in the center, and full of down-home Southern flavor. Made with stone-ground cornmeal, buttermilk, and a touch of bacon drippings, these golden corn cakes are perfect with butter, honey, or syrup. Enjoy them as a hearty breakfast, a side dish, or a nostalgic treat straight from Grandma’s kitchen!
Ingredients
Scale
- 2 cups stone-ground cornmeal (white or yellow)
- 1 tbsp all-purpose flour (for tenderness)
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 cups buttermilk (or substitute, see notes)
- 1 large egg, whisked
- 1/4 cup bacon drippings or vegetable oil (for frying)
Instructions
1. Prepare the Batter:
- In a mixing bowl, whisk together cornmeal, flour, sugar, salt, and baking soda.
- Make a well in the center and pour in the buttermilk and whisked egg. Stir gently until just combined (some lumps are okay!).
- Let the batter rest for 10 minutes to allow the cornmeal to absorb moisture.
2. Cook the Hoecakes:
- Heat a cast-iron skillet over medium heat and grease with bacon drippings or oil.
- Once hot, pour ¼ cup of batter per hoecake into the skillet.
- Cook until edges look dry and bubbles form on the surface (about 2-3 minutes).
- Flip carefully and cook for another 1-2 minutes, until golden brown and crispy.
3. Serve & Enjoy:
- Transfer to a napkin-lined basket to keep warm. Serve with butter, honey, or maple syrup!
Notes
- Make It Sweet: Stir in blueberries or mashed banana for a touch of natural sweetness.
- No Buttermilk? Use regular milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes before using.
- Crispier Hoecakes? Cook in bacon grease for extra flavor and crunch.
- Freezing & Reheating: Freeze in a single layer, then warm in the toaster or oven for a quick snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Stovetop
- Cuisine: Southern, Comfort Food
