Southern Hoe Cakes
Hoe cakes and hot water cornbread are not the same thing! Since my Honey Butter Hot Water Cornbread recipe went viral on Instagram and TikTok a lot of y’all have been tussling in the comments getting the two mixed up!
So let’s break down what makes my Southern Hoe Cakes different than Hot Water Cornbread.
And it’s so easy for you to make! #LetsVibe
Ingredients
• 1.5 cups white cornmeal
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 tablespoon sea salt
• 1 tablespoon white sugar
• 1 egg
• 1 cup buttermilk
• 3/4 cup hot water
• 2 tablespoons butter, melted
• cooking oil
Instructions
In a mixing bowl, combine white cornmeal, all-purpose flour, baking powder, sea salt, and white sugar.
In the same bowl, add the egg, buttermilk, water, and melted butter to the dry ingredients. Mix well until just combined.
Allow the batter to rest for about 10-15 minutes. This gives the cornmeal time to absorb the liquids, resulting in a fluffier texture.
Heat a griddle (hoe) or large skillet over medium heat. Add a thin layer of cooking oil to coat the surface.
Once the griddle or skillet is hot, spoon the batter onto it to form small 3” cakes. Use about 1/4 cup of batter for each hoe cake.
Cook the hoe cakes until the edges start to set and bubbles form on the surface. This usually takes 2-3 minutes.
Flip the hoe cakes and cook the other side until golden brown.
Repeat the process with the remaining batter, adding more oil to the griddle or skillet as needed. Allow your skillet to heat back up between batches.
Keep the cooked hoe cakes warm in a low oven or covered with a kitchen towel while you finish cooking the rest.
Serve the Hoe Cakes warm as a side dish, breakfast item, or snack. They pair well with honey, syrup, or butter.
Recipe Pro Tips:
• Only mix the batter until just combined. Some small lumps are ok. Over mixing creates too smooth of a batter & dense, chewy hoe cakes.
• Just like with pancakes, let your batter rest for 10-15 minutes before cooking. This lets the cornmeal absorb the liquids & gives the baking powder time to activate, creating light, fluffy hoe cakes.
• Bigger is not better! Don’t use too much batter & make your hoe cakes too big. About a 3” diameter is good. This way they’ll cook more evenly with the perfect crispy edge to middle ratio.
