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  • Prep 30 min
  • Total 30 min
  • Servings 8
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These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.
By Deborah Harroun
Updated May 25, 2012


  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Hoecakes can be served as a savory side dish, or serve them with a little maple syrup for a breakfast treat.
  • tip 2
    Batter can be refrigerated for up to 2 days.


Nutrition Facts are not available for this recipe
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