Total Time
20mins
Prep 10 mins
Cook 10 mins

A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.

Ingredients Nutrition

Directions

  1. In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
  2. Add the egg, buttermilk and melted butter; whisking to combine.
  3. Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
  4. Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
  5. Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
  6. Place on a warmed serving platter; serve hot.
Most Helpful

I think this makes a delicious side to almost any meal. These hoecakes were easy to whip up and cook on the griddle. They were light and delicious. I ate some with just butter and some with honey...both were yummy! The green onion was a nice touch. I think they would be really good with some green chiles also. Thanks for another great recipe, PaulaG. Made for Best of 2010 Cookbooks Tag Game.

Crafty Lady 13 February 18, 2011

These tasted delicious. However, I had some difficulty flipping them because they were so fragile. I finally switched from my cast iron skillet to a nonstick pan, with better results.

tednjoc July 20, 2012