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Treat yourself to homemade Cornmeal Cakes(hoe cakes) in just 20 minutes! Fluffy and soft with crisp edges and cozy flavors,you can enjoy these griddle cakes as a sweet morning treat or a savory side with dinner.
If you love soft and fluffy cornbread as much as you love digging into a stack of pancakeson weekend mornings,then this Cornmeal Cakes recipe (AKA hoe cakes) is for you.
Let me introduce you to the magic that is corn cakes:this classic Southern treat is just as easy to make as pancakes,but with cornmeal as the star ingredient,they have a golden exterior,a fluffy texture,and rich corn flavors.
Stack ‘em up and drizzle the cakes with maple syrup or melted butter,add fresh berries for a sweet twist,or pair them with a cozy stew for dinner. Anything goes!
Recipe features
- Cornmeal hoe cakes are light,fluffy,and soft,just like classic pancakes. The only difference is their addictively delicious corn flavor!
- It’s an easy 20-minute recipe made with a handful of ingredients that may already be in your pantry.
- Customize them to be sweet or savory with the right add-ins or toppings. You can’t go wrong with some melted butter or maple syrup on top!
Ingredients
Yellow cornmeal–Cornmeal is the star ingredient in this cornmeal cake recipe,lending warm corn flavors and a slightly gritty texture. I recommend using yellow cornmeal for the most delicious corn flavor,but you can use white cornmeal if you prefer a lighter flavor. As for texture,fine or medium ground cornmeal is the way to go—coarse cornmeal is way too gritty for this recipe. Check out this article by Bon Appetitto learn more about cornmeal!
Milk+vinegar–Mixing the milk of your choice (whole milk,skim milk,almond milk,soy milk,and oat milk all work well) with apple cider vinegar creates a buttermilk substitute for the batter. This tangy and acidic milk helps the cornmeal cakes rise and fluff up and adds a subtle tangy flavor. If you don’t have ACV,feel free to use white vinegar or lemon juice instead.
All-purpose flour–This helps bind the batter and provides structure to the cakes. You can also use a 50-50 blend of whole wheat flour and all-purpose flour for more nutrients and a rustic flavor.
Baking powder–This leavening agent reacts with the buttermilk mixture to help the cakes rise and become light and fluffy.
Sugar–The sweetness helps balance the savory flavors without making the cakes overly sweet. Feel free to reduce the sugar to 1 tablespoon if you’d like them to be less sweet.
Instructions
Step 1:Make the buttermilk.Whisk the milk and vinegar together in a small bowl. Set aside.
Step 2:Combine the dry ingredients. Meanwhile,whisk the flour,cornmeal,baking powder,sugar,and salt in a medium bowl.
Step 3:Make the batter. Whisk the egg,oil,and milk-vinegar mixture in a separate bowl. Add the dry ingredients to the bowl with the wet ingredients,then stir until just combined.
Step 4:Cook.Pour some of the batter onto a preheated griddle and cook until bubbles form on the surface. Flip,and cook for another 1 to 2 minutes on the other side. Transfer it to a plate,then repeat with the remaining batter.
Step 5:Serve. Serve the warm cornmeal cakes with butter and maple syrup or the toppings of your choice. Enjoy!
Tips and FAQs
- The batter should be slightly thick but pourable—a few lumps left behind are okay! If the batter is too thick,try thinning it by gently stirring in a splash of milk at a time.
- Take the time to fully preheat the griddle or skilletor else your cornmeal cakes may stick to the surface or won’t cook or brown evenly. You’ll know it’s hot enough when the nonstick spray starts to shimmer and lightly smoke.
- I recommend eating the hot cornmeal pancakes fresh off the griddle! But if you’re making a large batch,you can keep the cooked cornmeal cakes warmby placing them on a baking sheet in a 200°F oven until it’s time to serve.
Tip
Only stir the wet and dry ingredients together until they’re JUST combined.Avoid overworking the batter or else you’ll end up with dense or dry cornmeal cakes.
Variations
The beauty of homemade cornmeal cakes is that you can easily make them sweet or savory,depending on what you like best!
- Sweet cornmeal cakes–Fold fresh or frozen berries or fruit,like pineapple,cranberries,or dates,into the batter;make the batter with mashed ripe bananas or applesauce instead of oil;or give the cakes a citrus twist by folding in freshly grated lemon or orange zest.
- Savory cornmeal cakes–Fold chopped fresh herbs like chives,parsley,or thyme into the batter;add shredded cheddar cheese or pepper jack cheese;or fold in cooked corn kernels,diced bell peppers,or jalapeños for added texture and flavor.
Serving suggestions
Just like classic pancakes,you can’t go wrong with serving a stack of these corn cakes for breakfast or brunch. Dress them up with a drizzle of melted butter,maple syrup,honey,a dollop of whipped cream,or powdered sugar on top. Fresh berries and bananas on the side are always welcome,too!
If savory cornmeal cakes are your thing,I’d recommend serving them alongside your favorite breakfast casserolein the morning,or with chilior a hearty stewfor a comforting dinner. They also pair beautifully with meaty main dishes such as grilled chicken thighsand pulled pork.
Can I use corn flour instead of cornmeal?
It’s best to stick with cornmeal for this recipe. Corn flour has a finer texture compared to cornmeal,which would affect the structure and texture of the cakes.
Are cornmeal cakes gluten-free?
Unfortunately,no,these cornmeal cakes are not inherently gluten-free since the recipe calls for all-purpose flour. The good news is that you can easily substitute gluten-free all-purpose flour to get the same crispy,fluffy cornmeal cakes.
Storage
Refrigerator:Once they’re cool,transfer the cakes to an airtight container and store them in the fridge for 2 to 3 days.
Freezer:Flash freeze the cooled cornmeal cakes on a baking sheet until solid,then transfer them to a freezer-safe bag or container and freeze them for up to 1 month. No need to thaw them before reheating.
Reheat:Simply warm them in a toaster oven,a 350ºF oven,or in the microwave until heated through.
More pancake recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Cornmeal Cakes
Treat yourself to homemade Cornmeal Cakes(hoe cakes) in just 20 minutes! Fluffy and soft with crisp edges and cozy flavors,you can enjoy these griddle cakes as a sweet morning treat or a savory side with dinner.
Servings:cornmeal cakes
Instructions
In a small bowl,combine the milk and vinegar;set aside.
In a medium bowl,add the flour,cornmeal,baking powder,sugar,and salt.
In a large bowl,whisk together the egg,oil,and milk/vinegar mixture. Then,add the dry ingredients to the wet ingredients and mix together until just combined.
Heat a griddle or large skillet over medium heat and spray with nonstick spray. Add ¼ cup of batter at a time and cook for about 2-3 minutes or until the edges start to bubble. Flip over the cakes and continue cooking on the other side for another 1-2 minutes,then remove from the heat. Repeat with the remaining batter.
Serve with butter and maple syrup. Cornmeal cakes will keep in the fridge for up to 3 days and in the freezer for up to 30 days. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:174kcal| Carbohydrates:24g| Protein:4g| Fat:7g| Saturated Fat:1g| Polyunsaturated Fat:1g| Monounsaturated Fat:5g| Trans Fat:0.002g| Cholesterol:16mg| Sodium:241mg| Potassium:71mg| Fiber:2g| Sugar:3g| Vitamin A:24IU| Calcium:82mg| Iron:1mg
