Easy Southern Hoecakes: Crispy Old-Fashioned Cornmeal Pancakes with 4 Simple Ingredients

These Old-Fashioned Southern Hoecakes are a simple, classic cornmeal favorite with crisp golden edges and a soft, tender center.

Made with just four basic ingredients, the batter comes together quickly and gets its rich, old-fashioned flavor from frying in bacon grease, butter, or oil. A short resting time helps the cornmeal absorb the liquid, giving the hoecakes a softer texture inside while the hot skillet creates beautifully crisp edges.

Serve them warm with butter, honey, syrup, beans, greens, or alongside your favorite Southern-style meal.

Old-Fashioned Southern Hoecakes

Ingredients

• 1 cup yellow or white cornmeal, medium or fine grind
• 3/4 to 1 cup buttermilk
• 1/2 teaspoon salt
• 2 to 3 tablespoons bacon grease, butter, or neutral oil, for frying

Directions

1. Combine the cornmeal and salt

Add the cornmeal and salt to a medium mixing bowl.

Stir well so the salt is evenly distributed.

2. Add the buttermilk

Gradually pour in about 3/4 cup buttermilk, stirring as you go.

Continue mixing until you have a thick but pourable batter.

If the mixture seems too stiff, add additional buttermilk 1 tablespoon at a time until it slowly falls from a spoon in thick ribbons.

3. Let the batter rest

Allow the batter to sit at room temperature for 10 to 15 minutes.

This gives the cornmeal time to absorb the liquid and helps create a softer, more tender texture once cooked.

4. Heat the skillet

Place a cast-iron or heavy skillet over medium heat.

Add about 1 tablespoon bacon grease, butter, or oil and let it heat until shimmering but not smoking.

5. Shape the hoecakes

Scoop about 1/4 cup batter into the hot skillet.

Use the back of a spoon or measuring cup to gently spread it into a thin circle about 4 to 5 inches wide.

Thinner cakes will develop crispier edges.

6. Fry until golden

Cook the hoecake without moving it for about 2 to 3 minutes, or until the edges are crisp and golden and small bubbles appear on the surface.

Carefully flip and cook the second side for another 1 to 2 minutes, until golden and cooked through.

7. Keep warm and repeat

Transfer the cooked hoecake to a wire rack or warm plate.

If desired, keep finished cakes in a 200°F (95°C) oven while you cook the remaining batter.

Add more bacon grease, butter, or oil to the skillet between batches as needed.

Serve hot while the edges are still crisp and the centers are soft and tender.