Description

This Southern Hoe Cake recipe offers a warm, nostalgic taste of the South with crispy edges and a soft, cornmeal-rich center. Made with simple, wholesome, and plant-based ingredients, it is perfect for breakfast, a snack, or a side dish. Easy and quick to prepare, this comforting classic is versatile, budget-friendly, and adaptable to various dietary preferences.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1/2 cup all-purpose flour (or almond flour for gluten-free option)
1 teaspoon baking powder (natural)
1/2 teaspoon salt
1/2 teaspoon natural gelling agent

Wet Ingredients

1 cup plant-based milk
2 tablespoons maple syrup (natural)
2 tablespoons vegetable oil (plus more for cooking)
1 teaspoon vegetarian Worcestershire sauce (natural) (optional, for serving)

Instructions

Prepare the dry ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour (or almond flour), baking powder, salt, and natural gelling agent. Whisk well to ensure the leavening and seasoning are evenly distributed throughout the mixture.
Mix wet ingredients: In a separate bowl, whisk together the plant-based milk and maple syrup (natural). Slowly pour the wet mixture into the dry ingredients and stir just until the batter comes together. The batter should be thick but pourable.
Heat the pan and add oil: Warm a heavy skillet or cast-iron pan over medium heat and add a thin layer of vegetable oil. Once the oil is shimmering, the pan is ready for cooking.
Cook the hoe cakes: Pour about 1/4 cup of batter into the pan for each cake, spreading slightly into a 4-inch circle. Cook for 3 to 4 minutes, or until the edges look set and the bottom is golden crisp. Carefully flip and cook the other side for an additional 3 minutes.
Serve warm: Transfer the hoe cakes to a plate lined with paper towels to remove excess oil. Serve immediately for best texture or keep warm in a low oven until ready to enjoy.

Notes

Stir the batter just until combined; lumps are acceptable to avoid tough cakes.
Maintain medium heat to cook the cakes evenly without burning.
Use a neutral oil with a high smoke point such as vegetable oil for perfect crispiness.
Adjust plant-based milk quantity for thicker or thinner batter depending on preference.
Allow batter to rest for 5 minutes before cooking to activate the natural gelling agent.

Prep Time: 10 minutes
Cook Time: 12 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: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: Southern Hoe Cake, plant-based, cornmeal flatbread, gluten-free, comfort food, vegan, side dish, breakfast