Southern Hoe Cakes

Southern Hoe Cakes are a delicious crispy fried cornmeal pancake. They can be served at any meal, but most commonly make their appearance at breakfast and brunch, drizzled with honey or maple syrup. They’re a classic delight, no matter how you choose to enjoy them.

Are Hoe Cakes and Pancakes the Same Thing?

Hoe cakes are one of the most basic of Southern recipes. Sometimes called johnnycakes, the origin has been traced back as far as the civil war and even earlier by some food historians. They do differ a bit from New England johnnycakes, in that there’s leavening in the batter which gives them a more pancake-like fluffier texture than classic Southern corn cakes. Traditional johnny cakes are typically made without leavening, and the batter is moistened with boiling water resulting in a cornmeal flatbread. As with any dish, there are many variations based on region, tradition and the cook’s preference. You can read more about “jonnycakes” or johnny cakes here on Wikipedia.

Ingredients to Make Southern Hoe Cakes Recipe

This hoe cake recipe is just like my Grandma used to make! Ingredients you’ll need to make simple Southern Hoe Cakes Recipe: (Scroll down for full printable recipe card.)

• Cornmeal: One cup yellow or white finely ground cornmeal plain cornmeal.
• Flour: One cup all purpose flour.
• Sugar: Granulated sugar adds a hint of sweetness, this can be adjusted to taste.
• Baking Powder: Baking powder adds lift to the dry ingredients in the batter.
• Salt: One teaspoon salt enhances the overall flavor.
• Buttermilk: Preferably whole fat or low fat for a creamy batter.
• Vegetable Oil: Vegetable oil won’t compete or change the flavor.
• Eggs: Large eggs binds the hoe cakes mixture together.
• Butter: Salted or unsalted butter for frying.

How to Make the Best Southern Hoe Cakes Recipe

While these hoe cakes do contain flour along with cornmeal, the cornmeal flavor takes center stage which likens them to a type of fried cornbread pancake. They can be eaten for breakfast, with a pat of butter and a drizzle of honey or maple syrup. Likewise, they’re just as popular for dinner as a side dish. I’ve even seen hoe cakes topped with pulled pork barbecue, a drizzle of barbecue sauce and finished with coleslaw for a main course.

• Dry Ingredients – In a medium size mixing bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
• Wet Ingredients – To the bowl add buttermilk, oil and eggs. Whisk together until thick, creamy and fully combined.
• Prepare Pan – Heat equal parts, oil and butter over medium-high heat in a large non stick pan or griddle. (Depending on size of pan, 1 Tablespoon oil and 1 Tablespoon butter.) You can also fry hoe cakes in bacon grease.
• Pour Batter into Pan – Add approximately 1/4 – 1/3 cup of the batter mixture forming into even size rounds.
• Cook – Cook in batches per the cook time in the recipe until golden and puffed and bubbles form on the surface, then flip. Add additional oil and butter for each batch. Remove to a platter and keep warm.
• Serve – Serve hot topped with butter, honey or syrup.

Kitchen Equipment to Make this Easy Hoecake Recipe

• Large bowl for making the batter.
• A large nonstick skillet, cast-iron skillet or griddle.
• Measuring cups and teaspoons,.
• Turning spatula for flipping the hoe cakes
• Large whisk for mixing the batter.

Recipe Variations, Tips and Substitutions

• Self-Rising Flour: This easy hoe cakes recipe can be made with one cup self-rising flour and one cup self-rising cornmeal mix in the same amounts. When doing so, just omit the baking powder and salt.
• Adjust the Sweetness to Taste: Typically, hoecakes aren’t terribly sweet. That said, you can make them sweeter or more savory, to suit your personal taste by adjusting the amount of sugar.
• Buttermilk: If you don’t have buttermilk on hand you can make your own. To every one cup of whole milk add one tablespoon of white vinegar or lemon juice. Let stand for 5-10 minutes, then stir and proceed with the recipe.
• Serving Suggestions: These hoe cakes can be served with or without butter, drizzled with honey or maple syrup. They can also be topped your favorite ham or fruit such as fried apples. For a savory taste top them with scrambled eggs, ham and sweet potato hash, baked eggs, country sausage gravy, bacon or sausage.
• Variation: You may also like this recipe for old fashioned Hot Water Cornbread you can serve as a side dish at any meal.

Storage and Leftovers

• Leftovers: Store leftover Hoe Cakes in an airtight container chilled in the refrigerator for up to 2 days.
• Reheating: Reheat in the microwave in single serving portions or in a nonstick skillet on the stovetop over medium heat. You can also reheat in a single layer on a baking sheet in a preheated 350°F oven.
• Freezer: You can cool and freeze Hoe Cakes for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Comfort Food Recipes to Make

I have a whole section in the recipe index of favorites from my Southern kitchen. It’s called Southern Comfort Food and you can browse that section here. A few popular recipes that remain fan favorites:

• Southern Fried Chicken is crispy and delicious
• Fluffy Southern Buttermilk Biscuits remain a fan favorite and a Pinterest rock star.
• Southern Style Mac and Cheese is gooey and easy to make.
• Southern Fried Cabbage is sautéed with bacon for added flavor.
• Homestyle Green Beans and Potatoes are a popular side dish to make all throughout the South.
• You’ll never go wrong when you serve a Hummingbird Cake for dessert.

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Helpful Kitchen Items:

• Cast Iron Griddle
• Mixing Bowls
• Whisks
• Turning Spatula