Southern 4-Ingredient Poor Man Hoecakes

For a little bit of Southern flair at your next meal, these poor man hoecakes are a must have. Not only are they easy to make and incredibly cheap, but they also add a delightful crispiness to whatever dish you serve them with.

Made with only boiling water and cornmeal, the batter is ready in a matter of seconds with no mess. Pan frying them in some delicious drippings gives them a beautiful golden color and a perfectly soft interior.

I like to serve them with a bowl of chili or some salty collard greens. They are also a nice alternative to cornbread if you’re in a hurry.

Why You Will Love This Recipe

• Only needs 4 common, cheap ingredients.
• Gets super crispy in a cast iron skillet.
• Takes about 15 minutes from start to finish.
• Naturally dairy-free and gluten-free.
• Great for scooping up your favorite soups and stews.

Ingredients You Need

There aren’t many ingredients you need to make this delicious Southern staple. Here’s what to gather before you get started.

• Yellow cornmeal: Use fine or medium ground cornmeal, which will make a nice smooth batter you can easily scoop onto the pan.
• Kosher salt: A little bit of salt goes a long way to bring out the earthy flavor of the cornmeal.
• Boiling water: The hot water will actually partially cook the cornmeal right in the bowl, which helps to bind everything together without the use of eggs.
• Bacon drippings: Cooking these in some saved bacon drippings gives them such a great savory flavor, although you can use vegetable oil if you prefer.

How to Make It

Want to fry up some of these for dinner? Here’s how to get these crispy cakes ready on your stove.

Boil the water

Begin by boiling a kettle or small pot of water. Measure out two cups of boiling water to add to your batter.

Mix the batter

In a medium bowl, whisk together the yellow cornmeal and kosher salt. Carefully pour the boiling water into the dry ingredients and stir until a thick batter is formed.

Heat the skillet

Heat a large cast iron skillet over medium-high heat. Add your bacon drippings or oil to the skillet and heat until shimmering, but not smoking.

Fry the hoecakes

Spoon mounds of the cornmeal batter into the skillet, gently spreading them out into small rounds. Fry for 2 to 3 minutes on each side until golden brown and crispy.

Drain and serve

Transfer to a paper towel-lined plate to drain any excess grease. Serve hot out of the skillet for the best crunch!

Tips for the Best Results

• Use a seasoned cast iron skillet to get the best crisp and even cook.
• Don’t overcrowd the pan while cooking; you want to be able to flip them easily.
• Allow the batter to rest for 1 minute after mixing to allow the cornmeal to absorb the boiling water.
• If the batter seems too thick to scoop, add a little more warm water.
• Serve these right away, as they won’t keep their crispness very long!

Storage Instructions

• Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in a freezer bag in a single layer for up to 2 months.
• Reheat: Reheat in a dry skillet over medium heat or in a toaster oven to recrisp.

Serving Suggestions

• Serve with a pat of butter and a drizzle of honey.
• Serve with a bowl of pinto beans or chili.
• Use them to soak up the savory broth from traditional Southern collard greens.
• Top with pulled pork and slaw for a fun dinner idea.

Southern 4-Ingredient Poor Man Hoecakes

Jennifer

Crispy Southern 4-ingredient poor man hoecakes are a delicious classic side dish made on a budget. Golden brown and pan fried, they come together in no time!

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Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Servings 8 hoecakes

Equipment

• Cast Iron Skillet
• Medium Bowl

Ingredients

  

1x2x3x

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 2 cups boiling water
• 0.25 cup bacon drippings or vegetable oil

Instructions

 

• Bring a small pot of water to a boil. Carefully pour off 2 cups.
• In a medium bowl, combine the yellow cornmeal and kosher salt.
• Add the boiling water and mix well to make a thick batter. Let sit for 1 minute to absorb the boiling water.
• Heat a large cast iron skillet over medium high heat.
• Melt the bacon drippings.
• Add large spoonfuls of the batter to the hot skillet, spreading out slightly with the back of the spoon.
• Fry for 2 to 3 minutes per side until golden brown and crispy.
• Transfer to a paper towel lined plate to drain.
• Serve hot and crispy.

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

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