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Southern Cornmeal Hoecakes

Delightfully crispy and fluffy pancakes made with sourdough discard, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 hoecakes
Course: Breakfast, Brunch, Dinner
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup cornmeal
  • 1 cup water or milk Buttermilk can be used for a richer flavor.
  • 1/2 cup sourdough discard
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil Plus extra for cooking.

Method
 

Preparation
  1. In a large mixing bowl, combine the cornmeal, water or milk, sourdough discard, baking powder, and salt. Stir until the batter is smooth and well mixed.
  2. Place a skillet or frying pan over medium heat and add 1-2 tablespoons of vegetable oil, spreading it evenly.
Cooking
  1. Once the oil is hot, pour about 1/4 cup of the batter onto the skillet for each hoecake. Cook for 3-4 minutes or until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  2. Continue the process until all the batter is cooked. Keep your hoecakes warm in a low oven while you finish cooking the remaining batter.
Serving
  1. Enjoy your Southern Cornmeal Hoecakes warm with your favorite toppings.

Notes

To prevent sticking, ensure the skillet is adequately heated and well-greased. You can customize flavors with spices or fresh herbs.