Old-Fashioned Crispy Cornmeal Hoecakes: A Southern Sunday Morning Tradition
There are some recipes that go beyond food — they carry memories, love, and a deep sense of home. These golden, crispy cornmeal hoecakes are exactly that kind of recipe. Passed down through generations, they have graced Sunday morning tables across the South for as long as anyone can remember. With their beautifully crunchy, lacy edges and soft, tender centers, it’s no wonder they have a way of making people stop mid-bite and ask for the recipe.
Whether you grew up eating these or you’re discovering them for the very first time, this simple skillet staple is about to become a beloved part of your own family tradition. All it takes is a hot cast iron skillet, a handful of pantry ingredients, and a little love — just like grandma used to say.
Ingredients
- 2 cups stone-ground white or yellow cornmeal
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon sugar (optional, but adds a touch of Southern sweetness)
- 1 large egg, beaten
- 1 cup buttermilk (plus more as needed)
- 1/4 cup water
- 2 tablespoons bacon grease or vegetable oil (for the batter)
- Additional bacon grease or butter for frying
Method
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