Southeastern Hoecakes
Makes about 19
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ to ¾ cup plus 1 tablespoon vegetable oil, divided
  • 1 cup diced assorted bell pepper
  • ¼ cup diced seeded jalapeño
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ¾ cup whole buttermilk
  • ½ cup water
  • ¼ cup chopped fresh cilantro, plus more for garnish
  1. In a small bowl, stir together sour cream, mayonnaise, garlic powder, and onion powder until smooth; cover and refrigerate.
  2. In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add bell pepper and jalapeño; cook, stirring occasionally, until browned and soft, about 7 minutes. Transfer vegetables to a small bowl.
  3. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper. In a small bowl, whisk together eggs, buttermilk, ½ cup water, and ¼ cup oil until smooth. Stir egg mixture into flour mixture just until combined; stir in cooked vegetables and cilantro.
  4. In same skillet, heat ¼ cup oil over medium heat. Drop batter by 2 tablespoonfuls into skillet; cook until golden brown, 1 to 2 minutes per side. Let drain briefly on paper towels. Repeat with remaining batter, using additional oil as needed. Serve warm with sour cream mixture. Garnish with cilantro, if desired.
Recipe by Southern Cast Iron at