This Dutch Oven Hoecakes Recipe is a crispy and savory recipe, which is made with cornmeal and fresh corn. It’s an ideal side dish, ready in about 25 minutes.
Jump to RecipeDutch Oven Hoecakes Recipe Ingredients
- 1 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 egg
- 3/4 cup water
- 1/2 cup fresh or thawed frozen corn
- Vegetable oil, for frying
How To Make Dutch Oven Hoecakes
- Mix the Batter: In a medium bowl, whisk together the cornmeal, baking powder, and salt. Add the egg and water and stir to combine. Once mixed, fold in the corn kernels. The batter should have the consistency of a thick pancake batter.
- 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 bottom (which is now the top). Lay the lid upside down on top of the Dutch oven’s feet, creating a 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 per side, until the edges are crispy and the cakes are golden brown on both sides.
- Serve or Keep Warm: Serve the hoecakes immediately, or transfer them to a warm (200°F / 95°C) oven to keep them crispy while you cook the remaining batter.
Recipe Tips
- How to get extra crispy edges? The key is using a hot, well-oiled cast-iron surface. Don’t be shy with the vegetable oil, and make sure it’s shimmering hot before you add the batter.
- Can I make the batter in advance? You can mix the batter and let it rest for about 30 minutes, or store it in the fridge for a few hours. Cornmeal will continue to absorb liquid, so you may need to stir in an extra splash of water to thin it back to the right consistency.
- What if I don’t have a Dutch oven or cast iron? A heavy-bottomed non-stick skillet will also work. You may not get the same deep, crispy crust that cast iron provides, but they will still be delicious.
- How can I add more flavor? For a savory kick, try adding a tablespoon of finely chopped jalapeño or some chopped chives to the batter. For a smoky flavor, add a pinch of smoked paprika.
What To Serve With Hoecakes
These savory cornmeal cakes are incredibly versatile and pair well with many dishes.
- As a side for chili, pulled pork, or BBQ ribs.
- For breakfast, served with fried eggs and bacon or sausage.
- Drizzled with butter and maple syrup or honey for a sweet and savory treat.
- As a base for pinto beans and greens.
How To Store Hoecakes
Refrigerate: Hoecakes are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Freeze: To freeze, let the hoecakes cool completely. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be reheated in a toaster, oven, or skillet.
Hoecakes Nutrition Facts
- Serving Size: 2 hoecakes
- Calories: 210kcal
- Carbohydrates: 28g
- Fat: 9g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A hoecake is a type of thin, cornmeal-based pancake. The name is believed to have originated from the practice of cooking the cakes on the blade of a hoe over a fire. They are a staple of Southern American cuisine.
Yes, the terms are often used interchangeably. Hoecakes are essentially a simple, pan-fried version of cornbread.
Cornmeal absorbs a lot of liquid. If your batter seems too thick to pour, simply whisk in another tablespoon of water at a time until it reaches the consistency of a thick pancake batter.
Try More Recipes:
Dutch Oven Hoecakes Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy5
servings10
minutes15
minutes210
kcalA classic Southern recipe for thin, crispy cornmeal pancakes loaded with fresh corn, perfect for cooking outdoors in a Dutch oven or at home in a cast-iron skillet.
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
- In a bowl, mix cornmeal, baking powder, and salt.
- Stir in the egg and water until combined.
- Fold in the corn kernels.
- Heat a well-oiled cast-iron skillet, griddle, or inverted Dutch oven lid over medium heat.
- Pour about 2 tablespoons of batter onto the hot surface to form 4-inch cakes.
- Cook for 2-3 minutes per side, until golden brown and crispy.
- Serve immediately or keep warm in a 200°F oven.
Notes
- Cast Iron is Best: For the crispiest, most authentic hoecakes, a well-seasoned cast-iron surface is highly recommended.
- Hot Oil is Key: Ensure your oil is shimmering before adding the batter. This flash-fries the outside, creating a perfectly crisp edge.
- Don’t Overcrowd: Cook the hoecakes in batches, leaving plenty of space between them. Overcrowding the pan will steam them and prevent them from getting crispy.
- Batter Consistency: The batter should be easily pourable but not watery. It should be similar to a standard pancake batter.
