Description
Southern Hoe Cake is a rustic, crispy cornbread variant made with simple plant-based ingredients that delivers a perfect golden crust and tender interior. Quick and easy to prepare, it’s ideal for breakfast or a comforting snack, adaptable to savory or sweet flavors, and suitable for gluten-free diets.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1 teaspoon natural baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon natural gelling agent
Wet Ingredients
- 3/4 cup plant-based milk
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon maple syrup (natural)
Instructions
- Prepare the Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour (or gluten-free flour blend), natural baking powder, salt, and natural gelling agent. In a separate bowl, whisk together the plant-based milk, apple cider vinegar, vegetable oil, vegetarian Worcestershire sauce (natural), and maple syrup (natural). Slowly pour the wet ingredients into the dry mixture, stirring gently just until combined, being careful not to overmix to keep the texture light.
- Heat the Pan: Preheat a non-stick skillet or cast-iron pan over medium heat. Add a small amount of vegetable oil and swirl to coat the surface evenly. Ensure the pan is hot to achieve a golden crust without sticking.
- Cook the Hoe Cakes: Drop spoonfuls of batter onto the skillet, flattening them slightly for even cooking. Cook for 3 to 4 minutes on the first side until the edges look dry and the bottom is golden brown. Flip carefully and cook the other side for 2 to 3 minutes, pressing lightly to maintain a crisp surface.
- Drain and Cool: Transfer the cooked hoe cakes to a wire rack or paper towels to drain any excess oil. Cooling on a rack helps the exterior stay crisp rather than soggy. Repeat with remaining batter, adjusting heat if necessary to avoid burning.
Notes
- Use medium heat to prevent burning while ensuring a crispy crust.
- Mix the batter just until wet to avoid tough hoe cakes.
- A cast-iron skillet helps retain and distribute heat evenly for perfect browning.
- Use enough vegetable oil to coat but not soak the pan to maintain crispness.
- Let the batter rest for 5 minutes before cooking to hydrate the cornmeal fully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 hoe cake
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Southern Hoe Cake, crispy cornbread, plant-based, gluten free, quick snack, breakfast
