These old-fashioned hoecakes came from the kind of cooking that made something special out of almost nothing. My dad always said they were a staple growing up — hot from a cast-iron skillet before Sunday church, crisp around the edges and soft in the middle. Now they’ve become part of our weekend mornings too, and every single time I make them, someone asks for the recipe.
They’re simple, budget-friendly, and unbelievably comforting. Just a few pantry staples turn into golden cornmeal cakes with crispy lacy edges and rich buttery flavor that tastes like pure Southern tradition.
Ingredients
• 1 cup yellow cornmeal
• 1 cup milk or water
• 1 large egg
• 3 tbsp bacon grease or vegetable oil, plus more for frying
Instructions
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