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hoecakes Side Dish Southern
  • Prep 30 min
  • Total 30 min
  • Servings 8

These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.

Deborah Harroun
Updated May 25, 2012
Gold Medal Flour
Make with
Gold Medal Flour


  • 1
    cup Gold Medal™ all-purpose flour
  • 1
    cup yellow cornmeal
  • 1
    tablespoon sugar
  • 3 1/2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 2
  • 3/4
    cup buttermilk
  • 1/3
    cup water
  • 1/4
    cup vegetable oil
  • Vegetable oil for frying


  • 1
    In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
  • 2
    In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.

  • Hoecakes can be served as a savory side dish, or serve them with a little maple syrup for a breakfast treat.
  • Batter can be refrigerated for up to 2 days.

No nutrition information available for this recipe

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