Buttermilk Hoe Cakes
These Buttermilk Hoe Cakes are a Southern-inspired delight, featuring a yeasted cornmeal and flour batter. Cooked in a skillet with a blend of oil and butter, they develop a golden-brown crust and tender interior. Served immediately with a rich Hot Molasses Butter, they make a comforting and flavorful breakfast or brunch dish.
Equipment
- 1 Glass Measuring Cup For blooming yeast and mixing liquids
- 1 Large Mixing Bowl For combining batter ingredients
- 1 Whisk For mixing dry and wet ingredients
- 1 Large Nonstick Skillet Essential for cooking hoe cakes evenly
- 1 Ladle For portioning batter accurately
Ingredients
Main
- 2/3 cup warm water about 105 degrees F, no higher than 110
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons firmly packed brown sugar
- 1/3 cup buttermilk
- 2 eggs
- 1/2 cup canola oil divided
- 4 tablespoons butter divided
- 1/2 teaspoon large flake sea salt
- Hot Molasses Butter recipe follows
- 1 stick salted butter room temperature
- 1/8 teaspoon cayenne pepper
- 1 tablespoon unsulphured dark molasses
Instructions
- In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
- Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
- In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
Notes
For optimal yeast activation, ensure water temperature is precisely between 105-110°F; anything hotter will kill the yeast, colder will inhibit activity. The 10-minute resting period for the batter allows the cornmeal and flour to fully hydrate, resulting in a more tender hoe cake. A good quality nonstick skillet is crucial for preventing sticking and achieving that perfect golden-brown crust. Maintain consistent medium-high heat, adjusting as needed, to ensure even cooking without burning. The combination of canola oil and butter provides excellent flavor and browning. Serve these hoe cakes immediately for the best texture; they can be enhanced with a variety of toppings beyond the molasses butter, such as fresh berries, whipped cream, or even savory elements like fried chicken or bacon.