Photo: Con Poulos
10 small pancakes

Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.


  • 1 ½ cups yellow cornmeal

  • 1 cup all-purpose flour

  • cup sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 ½ cups buttermilk

  • 2 large eggs

  • 5 tablespoons corn oil, plus more if needed

  • Unsalted butter, for serving

  • Honey, for serving


  1. Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.

  2. Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.

  3. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.

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