What You’ll Need
- Plain yellow cornmeal. Use one cup. The thin batter spreads in the skillet and gives the cakes their crisp edges.
- Whole milk or water. Milk gives the hoecakes a slightly richer flavor, while water lets the cornmeal flavor come through more clearly.
- Egg. One large egg binds the batter so the thin rounds hold together when flipped.
- Bacon grease or vegetable oil. Bacon grease adds a smoky note. Vegetable oil keeps the flavor milder, especially if you’re serving the hoecakes with syrup.
How to Get Crisp, Lacy Edges
Heat a thin layer of fat in a cast-iron skillet over medium heat. A small drop of batter should sizzle as soon as it hits the pan. Spoon in 2 to 3 tablespoons of batter per cake, leaving room for each round to spread.
Wait until the edges are deep golden and the tops are mostly set before sliding a thin spatula underneath. Give the batter a quick stir between batches if the cornmeal settles. For the crispest edges, drain the finished hoecakes in a single layer and stack them just before serving.
What to Serve with Hoecakes
Top warm hoecakes with butter and a drizzle of honey or syrup for breakfast. For a savory plate, serve them with fried eggs, pinto beans, or collard greens. They’re especially good for soaking up the broth from a bowl of beans.
Southern 4-Ingredient Poor Man Hoecakes Recipe Card
Thin skillet-fried cornmeal cakes with tender centers and crisp, golden edges.
- Prep time — About 5 minutes
- Cook time — 3 to 5 minutes per batch
- Servings — 4
Ingredients
- 1 cup plain yellow cornmeal
- 1 cup whole milk or water
- 1 large egg
- 3 tablespoons bacon grease or vegetable oil, plus more as needed for frying
Optional seasoning — A pinch of salt, especially if using vegetable oil or lightly salted bacon grease.
Instructions
- Heat a large cast-iron skillet over medium heat. Add enough bacon grease or vegetable oil to coat the bottom in a thin layer, about 2 to 3 tablespoons.
- Place the cornmeal and optional salt in a medium bowl. Add the egg and milk or water, then whisk to form a thin, pourable batter. If it’s too thick to spread, whisk in a splash more liquid. If it runs too freely, whisk in a spoonful of cornmeal.
- Test the skillet with a small drop of batter. Once it sizzles on contact, spoon 2 to 3 tablespoons of batter per hoecake into the skillet, leaving space between the rounds.
- Fry for 2 to 3 minutes, until the edges are crisp and deep golden and the tops are mostly set. Flip with a thin spatula and cook for another 1 to 2 minutes, until golden on the second side.
- Transfer the hoecakes to a paper towel-lined plate. Repeat with the remaining batter, adding more fat to the skillet as needed and letting it heat before frying the next batch.
- Serve hot with butter and your favorite sweetener or alongside eggs, beans, or greens.