Mix dry ingredients: In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
Add wet ingredients: Stir in buttermilk, egg, and melted butter until just combined. (The batter should be pourable but thick — like pancake batter. Add a splash more milk if needed.)
Heat your skillet: Add a spoonful of oil or bacon grease to a cast iron skillet and heat over medium heat until hot and shimmering.
Fry: Pour about 2 tablespoons of batter per cake into the skillet. Cook for 2–3 minutes per side, until golden brown and crisp on the edges.
Serve hot: Stack them up and serve with butter, honey, maple syrup, or sorghum syrup. Or serve savory-style with greens, beans, or gravy. 😋
✨ Tips for Perfect Hoe Cakes
For extra flavor, stir in chopped green onions or a pinch of cayenne.
Want them extra crispy? Use bacon drippings for frying.
Keep them warm in a low oven (200°F/95°C) while frying the rest.
🍯 Serving Ideas
Drizzle with honey butter for breakfast.
Top with pulled pork or fried catfish for a full Southern meal.
Or crumble them into collard green pot liquor — a true Southern favorite.
Would you like me to share a sweet version next — like Hoe Cakes with Honey Butter Drizzle or Cornbread Pancakes with Maple Syrup?
