Cornmeal Cakes

These Cornmeal Cakes are a classic Southern recipe featuring a crispy golden exterior and a soft, tender center. Made with cornmeal, flour, buttermilk, and eggs, these easy skillet cakes are perfect for breakfast, brunch, side dishes, or comfort food meals. Often called hoe cakes, they pair well with maple syrup, butter, chili, soups, stews, barbecue, and fried chicken. This homemade cornmeal cake recipe uses simple pantry ingredients and comes together quickly for a versatile dish with authentic Southern flavor.

These Cornmeal Cakes are a classic Southern favorite with crispy golden edges and a soft, tender center. Made with simple pantry staples like cornmeal, flour, buttermilk, and eggs, they come together quickly and can be served as a breakfast side, snack, or accompaniment to soups and stews. Whether topped with butter and syrup or served alongside savory dishes, these homemade cornmeal cakes are full of comforting flavor.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/2 cup water
• 4 tablespoons vegetable oil or melted butter
• Additional oil, butter, or bacon grease for cooking

Instructions

1. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
2. Add the eggs, buttermilk, water, and vegetable oil or melted butter.
3. Stir gently until the ingredients are just combined. The batter should be thick but scoopable.
4. Heat a large skillet or griddle over medium heat.
5. Add about 1/4 cup of oil, butter, or bacon grease to the pan and allow it to heat thoroughly.
6. Scoop approximately 2 tablespoons of batter for each cake and drop it onto the hot cooking surface, forming cakes about 3 inches in diameter.
7. Cook for 1 to 2 minutes, or until the bottoms are golden brown and the edges begin to crisp.
8. Flip and cook for an additional 1 to 2 minutes until both sides are golden brown and cooked through.
9. Transfer the cooked cornmeal cakes to a serving plate.
10. Repeat with the remaining batter, adding more oil or butter as needed.
11. Serve warm with your favorite toppings or alongside savory dishes.

Tips

• Do not overmix the batter, as this can make the cakes dense.
• Keep the skillet at medium heat to prevent burning before the centers cook through.
• Use bacon grease for extra Southern-style flavor.
• If the batter becomes too thick, add a tablespoon of water at a time until it reaches the desired consistency.
• Serve immediately for the crispiest texture.

Variations and Substitutions

• Replace buttermilk with regular milk mixed with 1 teaspoon of vinegar.
• Add shredded cheddar cheese for a savory version.
• Mix in chopped jalapeños for a spicy kick.
• Use honey instead of granulated sugar for a subtle sweetness.
• Substitute melted butter for vegetable oil for a richer flavor.

FAQs

What are cornmeal cakes?

Cornmeal cakes, sometimes called hoe cakes, are small skillet-cooked cakes made primarily from cornmeal and flour.

Can I make the batter ahead of time?

Yes, the batter can be refrigerated for up to 2 days before cooking.

How do I store leftovers?

Store cooked cornmeal cakes in an airtight container in the refrigerator for up to 3 days.

Can I freeze cornmeal cakes?

Yes, freeze them in a sealed container for up to 2 months. Reheat in a skillet or oven before serving.

Why are my cornmeal cakes falling apart?

The batter may be too dry. Add a little extra liquid to help bind the ingredients together.

Serving Suggestions

• Serve with butter and maple syrup for breakfast.
• Pair with chili, soups, or stews.
• Use as a side dish for barbecue or fried chicken.
• Top with honey and fresh fruit.
• Serve alongside collard greens, beans, or country-style meals.

Why You’ll Love This Recipe

• Quick and easy to make
• Crispy edges with a tender center
• Made with simple pantry ingredients
• Perfect for sweet or savory serving options
• Great alongside soups, stews, and comfort food meals
• Traditional Southern recipe with timeless appeal

Cornmeal Cakes

Recipe by el hassan

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

470

kcal

Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 3/4 cup buttermilk

• 1/2 cup water

• 4 tablespoons vegetable oil or melted butter

• Additional oil, butter, or bacon grease for cooking

Directions

• In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
• Add the eggs, buttermilk, water, and vegetable oil or melted butter.
• Stir gently until the ingredients are just combined. The batter should be thick but scoopable.
• Heat a large skillet or griddle over medium heat.
• Add about 1/4 cup of oil, butter, or bacon grease to the pan and allow it to heat thoroughly.
• Scoop approximately 2 tablespoons of batter for each cake and drop it onto the hot cooking surface, forming cakes about 3 inches in diameter.
• Cook for 1 to 2 minutes, or until the bottoms are golden brown and the edges begin to crisp.
• Flip and cook for an additional 1 to 2 minutes until both sides are golden brown and cooked through.
• Transfer the cooked cornmeal cakes to a serving plate.
• Repeat with the remaining batter, adding more oil or butter as needed.
• Serve warm with your favorite toppings or alongside savory dishes.