Grandma’s Southern Crispy Cornmeal Hoecakes (Old-Fashioned Skillet Style)
There is something deeply comforting about a recipe that has been passed down through generations. These golden, crispy cornmeal hoecakes are exactly that kind of dish — the kind your daddy grew up eating, the kind that fills a kitchen with warmth and nostalgia every single Sunday morning. Stacked high in a cast iron skillet with a pat of melting butter on top, they are pure Southern soul food at its finest.
Hoecakes have been a staple of Southern cooking for centuries, born from simple pantry ingredients and cooked low and slow in a well-seasoned cast iron pan. The result is a crispy, lacy-edged cake with a tender, slightly chewy inside that pairs beautifully with syrup, honey, butter, or even a savory side of eggs and bacon. It is no wonder the church ladies always want the recipe — once you taste these, you will understand why.
Ingredients
- 2 cups stone-ground yellow or white cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1 large egg
- 1 cup buttermilk (plus more as needed to adjust consistency)
- 1/4 cup water
- 2 tablespoons melted butter or bacon drippings (plus extra for the pan)
- Butter for serving
Method
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