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.
Easy Southern Hoe Cakes Recipe
What is a Southern Hoe Cake? 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 puffed up appearance. Traditional johnnycakes are typically made without leavening, and the batter is moistened with boiling water. As with any dish, there are many variations based on region, tradition and the cook's preference. You can read more about "jonnycakes" or johnnycakes here on Wikipedia.
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.
- Ingredients you'll need to make this recipe for Southern Hoe Cakes from scratch: Finely ground yellow or white cornmeal, all purpose flour, granulated sugar, salt, baking powder. buttermilk, large eggs, butter and vegetable oil for frying.
- This easy hoe cakes recipe can be made with self rising flour and self rising cornmeal in the same amounts. When doing so, just omit the baking powder and salt.
- Typically, hoe cakes aren't terribly sweet. That said, you can make them sweeter or more savory, to suit your personal taste.
- These hoe cakes can be served with or without butter, drizzled with honey or maple syrup. They can also be topped with fruit such as fried apples or scrambled eggs, bacon or sausage.
- You may also like this recipe for old fashioned Hot Water Cornbread you can serve as a side dish at any meal.
- Store leftover hoe cakes in the refrigerator for up to 2 days. Reheat in the microwave in single serving portions.
Other Southern Style 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.
- A Southern Living star to date, you'll never go wrong when you serve a Hummingbird Cake for dessert.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Southern Hoe Cakes
Ingredients
- 1 cup yellow or white finely ground cornmeal
- 1 cup all purpose flour
- 2-4 tablespoon granulated sugar adjust to taste
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (not fat free)
- ¼ cup vegetable oil plus additional for frying
- 2 large eggs
- 2-4 tablespoon salted or unsalted butter for frying
Instructions
- In a medium size mixing bowl, whisk together cornmeal, flour, sugar, baking powder and salt.
- Add buttermilk, oil and eggs. Whisk together until thick, creamy and fully combined.
- To fry: 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.)
- Add approximately ¼ - ⅓ cup batter forming into even size rounds. Cook in batches for about 2 minutes per side, or until golden and puffed. Add additional oil and butter for each batch. Remove to a platter and keep warm.
- Serve hot topped with butter, honey or syrup.
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
>
Dianne Williams
I pride myself in making great pancakes. These are a delightful twist with their own greatness, just enough different to be worth the switch from time-to-time. Light, fluffy and crunchy on the edges. My family agrees.
Melissa
Thanks so much!
Jay Cry
Omit the salt because of the flour,Cornmeal,butter you will not need.
Melissa
There's only salt in self-rising flour and self-rising cornmeal. Otherwise, when making this recipe as written using regular flour and cornmeal, you do need salt.
Linda Onea!
Thanks for the recipe! My mother and mother-in-law both made these! Never was too interested as a young bride, but at 78 I'm wondering which recipes with origination that I need to put in my daughters Inheritance Book. This recipe will make the cut! Delicious especially with maple syrup and butter. This along with cornbread, bisbuits and yeast rolls have a place in her book!
Melissa
How wonderful, that's a real keepsake for her. Thanks so much!
Delmas Nelson
Melissa your recipes is my go to because you have the best. But there been a couple that I didn’t care for , 95% is my favorite
Melissa
I'm glad you're finding some to enjoy, thanks.
Connie
Made these for Sunday Brunch. Oh yum! Thank you, Melissa
Melissa
I'm so happy you loved these, thanks so much!