These southern 4-ingredient poor man hoecakes are the kind of thing you make when the pantry looks bare but your heart still wants something warm and comforting. My daddy grew up on these during lean years, fried up in a black cast iron skillet before church, and he never once complained.
Now I make them every Sunday morning, and the church ladies always ask how I get those lacy, crispy edges and that golden brown, buttery shine. This is a simple, old-fashioned cornmeal batter, poured thin into hot fat so it fries up into rustic little cakes that taste like home and stretch a dollar a long way.
Rustic hoecakes stacked on a plate with melting butter
Rustic hoecakes stacked on a plate with melting butter
Serve these hoecakes stacked up straight from the skillet with a pat of butter melting over the top and a drizzle of sorghum, honey, or real maple syrup if you have it. They’re wonderful alongside scrambled eggs, fried potatoes, or a plate of country ham or bacon.
For a true Sunday spread, tuck them next to a bowl of beans or greens to soak up all those good juices. They’re just as good eaten out of hand over the sink as they are on your best church-lady china.
Southern 4-Ingredient Poor Man Hoecakes
Servings: 4
Ingredients
1 cup plain yellow cornmeal
1 cup whole milk or water
1 large egg
3 tablespoons bacon grease or vegetable oil, plus more for frying
Simple hoecake ingredients arranged on a kitchen table
Simple hoecake ingredients arranged on a kitchen table
Directions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
