Southern hoecakes with butter
Crisp-edged cornmeal griddle cakes from the American South, made with just a handful of ingredients and best served hot.
- Time25 mins
- LevelEasy
- Costabout £0.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the cornmeal, salt and sugar in a bowl. Pour in the boiling water and stir to a thick, soft batter. Leave for 5 minutes to swell.
5 min - 2
Heat a tablespoon of oil in a large non-stick frying pan over a medium-high heat.
- 3
Spoon 4 mounds of batter into the pan and flatten each to a disc about 9 cm wide and 1 cm thick.
- 4
Fry for 3 minutes until the base is deep golden and crisp, flip and cook for 3 minutes more.
6 min - 5
Repeat with the remaining batter, adding oil each time.
- 6
Serve hot with maple syrup, or with beans and greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
