Yellow Cornmeal Hoe Cake
Crispy, golden, and impossibly satisfying, Yellow Cornmeal Hoe Cakes are a Southern classic that blend rustic simplicity with rich, comforting flavors. Made with a base of yellow cornmeal, a touch of flour for structure, and a hint of sweetness from granulated sugar, these skillet-cooked delights boast a perfectly crisp exterior and a tender, wholesome center. Whipped up in just 30 minutes, this traditional recipe is an ode to time-honored cooking techniques, utilizing basic pantry ingredients and a cast iron skillet for that authentic Southern flair. Whether served warm with a pat of butter, drizzled with honey for a sweet twist, or alongside savory dishes like fried chicken or collard greens, these hoe cakes are a versatile and crowd-pleasing addition to any table. Perfect for breakfasts, sides, or even snacks, these crispy cornbread-style cakes are sure to become a family favorite.
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Ingredients
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1.25 cups whole milk
- 0.25 cups unsalted butter, melted
- 2 tablespoons vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
Step 2
Slowly pour in the milk and melted unsalted butter. Stir until a thick, smooth batter forms.
Step 3
Heat a large cast-iron skillet or heavy-bottomed frying pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan evenly.
Step 4
Once the oil is hot and shimmering, pour roughly 1/4 cup of batter into the skillet for each hoe cake. Use the back of a spoon to gently spread the batter into a round, thin cake about 4 to 5 inches in diameter.
Step 5
Cook the hoe cake for 2 to 3 minutes, or until you see bubbles forming on the surface and the edges are golden brown. Flip the cake carefully with a spatula and cook for an additional 2 to 3 minutes on the other side.
Step 6
Remove the cooked hoe cake from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more vegetable oil to the pan as needed.
Step 7
Serve the hoe cakes warm, slathered with butter or drizzled with honey, if desired.
Nutrition Facts
| Serving size | 698.8 grams (698.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1950 |
| Total Fat 94.30g | 121% |
| Saturated Fat 41.10g | 206% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 166mg | 55% |
| Sodium 1990mg | 87% |
| Total Carbohydrate 254.30g | 92% |
| Dietary Fiber 18.10g | 65% |
| Total Sugars 28.70g | |
| Protein 32.90g | 66% |
| Vitamin D 134IU | 671% |
| Calcium 400mg | 31% |
| Iron 9mg | 49% |
| Potassium 854mg | 18% |
Source of Calories