This Dutch Oven Hoecakes Recipe is a crispy and golden recipe, which is made with yellow cornmeal and fresh corn kernels. It is the perfect camping side dish or rustic breakfast, ready in about 20 minutes.
Jump to RecipeDutch Oven Hoecakes Recipe Ingredients
A simple, comforting blend for delicious, tender griddle cakes.
- 1 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 egg
- 3/4 cup water (or milk for a richer batter)
- 1/2 cup fresh or thawed frozen corn
- Vegetable oil, for frying
How To Make Dutch Oven Hoecakes Recipe
- Mix the Batter: In a medium bowl, whisk together the cornmeal, baking powder, and kosher salt. Add the egg and water and stir to combine. Once mixed, fold in the fresh or thawed corn kernels. The batter should have the consistency of a thick pancake batter—pourable but substantial.
- Heat Your Griddle: You can cook these on a standard cooktop or outdoors over coals.
- For the Cooktop: Place a cast-iron skillet or griddle over medium heat. Brush generously with vegetable oil and heat until it shimmers.
- For Outdoor Coals: Using a Dutch oven with feet, turn the oven upside down and place about 22 hot, ashy coals on the ground or a fire pan. Place the inverted lid on top of the Dutch oven’s feet, creating a raised griddle surface over the coals. Allow it to heat for 10 minutes.
- Cook the Hoecakes: Pour about 2 tablespoons of batter onto the hot, oiled surface to form a 4-inch round cake. Cook as many as will fit without overcrowding. Cook for 2 to 3 minutes on the first side, until the edges are crispy and bubbles form.
- Flip and Finish: Flip the hoecakes and cook for another 2 to 3 minutes on the other side, until golden brown and cooked through.
- Serve or Keep Warm: Serve the hoecakes immediately, or transfer them to a warm (200°F / 95°C) oven (or a covered pot near the fire) to keep them crispy while you cook the remaining batter.
Recipe Tips
- Getting the right consistency: If your batter is too thick and doesn’t spread when poured, add another tablespoon of water. If it’s too runny, sprinkle in a little more cornmeal.
- Why use the Dutch Oven lid? The lid of a camp-style Dutch oven (the kind with feet) is designed to be inverted and used as a skillet. It holds heat incredibly well, making it perfect for frying hoecakes over a campfire.
- Oil is flavor: Don’t skimp on the vegetable oil or bacon grease. The oil is what fries the edges of the cornmeal, creating that signature lacey, crunchy rim.
- Sweet vs. Savory: As written, these are savory. If you prefer a sweeter cornbread style, you can add 1 tablespoon of sugar or honey to the batter.
What To Serve With Dutch Oven Hoecakes
These versatile cakes work as a bread for dinner or a pancake for breakfast.
- Campfire Breakfast: Serve with maple syrup, butter, and bacon.
- Dinner Side: Serve alongside a bowl of chili or stew.
- Southern Classic: Serve with pot likker (greens) or black-eyed peas.
How To Store Dutch Oven Hoecakes
- Refrigerate: Store cooled hoecakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place parchment paper between the cakes and freeze in a zip-top bag for up to 2 months.
- Reheat: To bring back the crunch, reheat them in a skillet with a little oil or in a toaster oven. Microwaving will make them soft.
Dutch Oven Hoecakes Recipe Nutrition Facts
(Per hoecake, assuming 8 cakes)
- Calories: ~90 kcal
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Historical folklore suggests that field workers used to cook these simple cornmeal cakes on the blade of a hoe held over a fire, though it is more likely they were cooked on a griddle called a “hoe.”
Yes, you can use fine or medium-grind cornmeal. Medium grind will give you a better texture and crunch, while fine cornmeal will result in a softer, cake-like texture.
Yes. The classic, old-fashioned “hot water cornbread” version uses only boiling water and cornmeal. However, the egg in this recipe helps bind the cakes together and makes them fluffier.
Dutch Oven Hoecakes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings10
minutes15
minutes90
kcalCrispy, golden cornmeal cakes studded with sweet corn kernels. This versatile recipe can be cooked on a stovetop skillet or outdoors on an inverted Dutch oven lid.
Ingredients
1 cup cornmeal
2 tsp baking powder
3/4 tsp kosher salt
1 egg
3/4 cup water
1/2 cup fresh or frozen corn
Vegetable oil (for frying)
Directions
- Whisk cornmeal, baking powder, and salt in a bowl.
- Stir in the egg and water until combined. Fold in the corn kernels.
- Stovetop: Heat oil in a cast-iron skillet over medium heat.
- Outdoor: Invert a Dutch oven lid over hot coals and heat for 10 minutes. Grease well.
- Pour 2 tablespoons of batter per cake onto the hot surface.
- Cook for 2-3 minutes per side until golden brown and crispy.
- Serve hot with butter or syrup.
Notes
- Ensure the cooking surface is hot before adding the batter to prevent sticking.
- For a richer flavor, substitute the water with milk or buttermilk.
- These are best eaten immediately while the edges are crisp.
