Cornmeal Cakes

5 from 1 vote

Treat yourself to homemade Cornmeal Cakes (hoe cakes) in just 20 minutes! Fluffy and soft with crisp edges and cozy flavors, you can enjoy these griddle cakes as a sweet morning treat or a savory side with dinner.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Keyword: cornmeal cakes

Servings: cornmeal cakes

Author: Erin Alvarez

Ingredients

1 cup milk any kind
1 tsp apple cider vinegar
1 cup all purpose flour
1 cup yellow cornmeal
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 egg
1/4 cup avocado oil or vegetable/canola oil
butter and maple syrup for serving

US Customary - Metric

Instructions

In a small bowl, combine the milk and vinegar; set aside.
In a medium bowl, add the flour, cornmeal, baking powder, sugar, and salt.
In a large bowl, whisk together the egg, oil, and milk/vinegar mixture. Then, add the dry ingredients to the wet ingredients and mix together until just combined.
Heat a griddle or large skillet over medium heat and spray with nonstick spray. Add ¼ cup of batter at a time and cook for about 2-3 minutes or until the edges start to bubble. Flip over the cakes and continue cooking on the other side for another 1-2 minutes, then remove from the heat. Repeat with the remaining batter.
Serve with butter and maple syrup. Cornmeal cakes will keep in the fridge for up to 3 days and in the freezer for up to 30 days. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition