These southern 4-ingredient poor man hoecakes are the kind of thing you make when the pantry looks bare but your heart still wants something warm and comforting. My daddy grew up on these during lean years, fried up in a black cast iron skillet before church, and he never once complained.
Now I make them every Sunday morning, and the church ladies always ask how I get those lacy, crispy edges and that golden brown, buttery shine. This is a simple, old-fashioned cornmeal batter, poured thin into hot fat so it fries up into rustic little cakes that taste like home and stretch a dollar a long way.
Serve these hoecakes stacked up straight from the skillet with a pat of butter melting over the top and a drizzle of sorghum, honey, or real maple syrup if you have it. They’re wonderful alongside scrambled eggs, fried potatoes, or a plate of country ham or bacon.
For a true Sunday spread, tuck them next to a bowl of beans or greens to soak up all those good juices. They’re just as good eaten out of hand over the sink as they are on your best church-lady china.
Southern 4-Ingredient Poor Man Hoecakes
Servings: 4
Ingredients
1 cup plain yellow cornmeal
1 cup whole milk or water
1 large egg
3 tablespoons bacon grease or vegetable oil, plus more for frying
Directions
Set a large cast iron skillet on the stove over medium heat and let it warm while you mix the batter. Add enough bacon grease or oil to coat the bottom generously, about 2 to 3 tablespoons. You want a thin layer of hot fat so the hoecakes get crisp, lacy edges.
