Hoecakes Recipe | King Arthur Baking

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Hoecakes Recipe by Sheri Castle 5 Reviews 4.6 out of 5 stars

A simple, daily pleasure in the mountain South, hoecakes are deeply enjoyable in the way that only hot, homemade bread can be.

Prep 25 mins Bake 4 to 5 mins Total 30 mins Yield 2 dozen 3" cakes Print Share

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Ingredients

• 1 cup (138g) yellow cornmeal
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 1/2 teaspoon granulated sugar
• 1 1/2 teaspoons table salt
• 1 large egg
• 1 3/4 to 2 cups (397g to 454g) water, boiling
• 1 tablespoon vegetable oil, plus more as needed

Nutrition Information

Instructions

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1. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. Whisk in the egg. Whisking constantly, add enough boiling water in a slow, steady stream tome a medium-thick batter that holds its shape on a spoon.

2. Heat the oil in a large skillet over medium-high heat until it shimmers.

3. Working in batches, drop the batter by the heaping tablespoonful into the skillet. Use the back of a spoon to gently spread the batter into 3" rounds. Cook until the cakes are golden brown on the bottom, then flip them over and continue to cook until the other side is golden brown, about 2 minutes on each side. Add more oil between batches and needed. Serve hot.

4. Serve hoecakes hot, with eggs (as pictured above), or with syrup if desired (cane syrup is traditional). Store any leftovers, well-wrapped, in the refrigerator for several days. Reheat to serve.

   Learn more

   Blog

   Ozark hoecakes

   By Martin Philip

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