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  • Prep 30 min
  • Total 30 min
  • Servings 8

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

Deborah Harroun
May 25, 2012

Ingredients

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
eggs
3/4
cup buttermilk
1/3
cup water
1/4
cup vegetable oil
Vegetable oil for frying

Steps

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  • 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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

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