Easy old-fashioned, southern Hoe Cakes or fried cornbread are versatile little yellow miracles of crispy, warm corn cake deliciousness! Hoe cakes are considered a southern quick bread or flatbread and can be served any time of day straight out of the cast-iron skillet.
Made from scratch with buttermilk and cornmeal, these classic southern corn cakes are also called cornmeal pancakes, fried cornbread, or hoe cake bread. If you are from the north, you might also know them as Johnny cakes or journey cakes.
The bottom line is, no matter what you call them, homemade, southern hoe cakes are as easy to prepare as they are delicious!
A quick search of the internet will bring up alternative hoe cake recipes made using Jiffy cornbread mix or Bisquick, and there are even some without buttermilk. Still, I think this easy recipe is the best for simple, homemade, old-fashioned goodness.
Bonus: In addition to a step-by-step, how-to video, I’ve also included some advice for adjusting the recipe if you want to use all-purpose flour or regular cornmeal in the tips section below. Plus, I have also included a quick tip for making homemade buttermilk.
Why this recipe works:
- This recipe is versatile, and this crispy fried cornbread can be eaten hot or cold for breakfast, lunch, dinner, or even a snack.
- There are only a few ingredients, and you probably already have everything you need right now in your pantry and fridge.
- Did I mention hoe cakes are easy to make and utterly delicious!
Ingredients – here’s what you will need:
- Self-rising flour – contains baking powder and salt and provides structure to the batter.
- Self-rising cornmeal – provides the crispy crunch and corn flavor that makes hoe cakes or fried cornbread so delicious.
- Eggs – add rich flavor and bind everything together. Along with the flour and cornmeal, eggs are essential in keeping the cakes from falling apart.
- Sugar – just a touch adds just a bit of sweetness and enhances the corn flavor.
- Buttermilk – adds a tangy flavor and works in tandem with baking powder to help the hoe cakes rise.
- Vegetable oil – adds moisture and keeps the cakes tender and fluffy. I use peanut oil.
Directions – here’s how to make this recipe:
- Add the flour, cornmeal, and sugar to a large bowl and whisk to mix.
- Then, add the eggs and buttermilk to a smaller bowl and whisk well.
- Finally, add the wet ingredients to the dry ingredients. Then add a quarter of a cup of vegetable oil and one-half cup of water.
- Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
- Add one-quarter of a cup of vegetable oil (I use peanut oil, but any kind will do) to a large cast-iron skillet over medium heat.
- Add about two tablespoons of batter for each hoe cake to the hot skillet when the oil is hot. I like to use a small ice cream scoop, but you can also use a spoon.
- Cook the hoe cakes for about one to two minutes or until bubbles form on the top side. Use a pancake-turner and flip them over. Cook until each side is golden brown and the edges are crispy.
- Use a pancake-turner or spatula to remove the cakes and place them on a paper towel to drain.
- Hoe cakes, like pancakes, are best when served while still warm.
Frequently asked questions:
An early American staple, hoe cakes have a long history beginning with Native Americans. It was initially thought that hoe cakes got their name because the cornmeal mixture was cooked on a hoe over a fire. Now, it is believed these crispy cornmeal pancakes got their name from the griddle pan they were cooked on, which was called a hoe.
In the old days, corn was one of the main staples of a Southern diet and easy to come by. It was used as an ingredient in all kinds of dishes, including grits, cornbread, mush, and yes, even moonshine.
Although they are similar in shape, the ingredients are different. Traditional pancakes don’t contain cornmeal, and hot water cornbread doesn’t have flour or buttermilk.
For breakfast, hoe cakes ascend into the stratosphere topped with a pat of butter and blackberry or maple syrup.
I like to serve them with baby back ribs, or tomato soup for lunch or dinner. They also pair beautifully with Southern peas, such as white acre peas, field peas, and purple hull peas. They also are lovely served with collard greens to soak up the pot likker.
As a snack, these old-fashioned, corn-flavored, crunchy bites of goodness are perfect topped with a scoop of my homemade pecan butter or old-fashioned pimento cheese. And, if you have never tried it, hot hoe cakes crumbled in a glass of cold buttermilk is a culinary extravaganza!
Leftovers can be stored covered in the fridge for three to four days or frozen for three months. For the best results, allow them to thaw overnight in the refrigerator before reheating them.
They are best reheated in an air fryer at 400 degrees F for three to four minutes or on a baking sheet in a 400-degree oven for three to four minutes until they are warm and crispy. I don’t recommend microwaving them.
Hoe cake batter can be made ahead of time and stored covered in the fridge for two to three days. Then make as directed.
Sharon’s Tips:
- This recipe calls for vegetable or peanut oil, but many southern cooks prefer to use bacon grease instead.
- Hoe cakes, like traditional pancakes, should be served warm. To keep them warm before serving, place them on an oven-safe plate or baking sheet and keep them in an oven at 225 degrees F.
- You can substitute a self-rising cornmeal mix for self-rising cornmeal in a pinch.
- To substitute all-purpose flour for self-rising flour, add one and one-half teaspoons of baking powder and one-half teaspoon of salt.
- To substitute regular cornmeal for self-rising cornmeal, add one tablespoon of baking powder and one-half teaspoon of salt.
- If you don’t have any buttermilk, you can make it by adding one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and letting it sit for five minutes.
- I use a cast-iron skillet to make my hoe cakes, but you can also use a heavy-duty, non-stick skillet or cook them on a griddle.
- If you want to change things up a bit, you can add a small amount of minced jalapeno or onion or a bit of shredded cheese or chopped-up cooked bacon to the batter.
More recipes with cornmeal:
If you like the delicious corn taste and crunch cornmeal adds to your recipes, you might also like these recipes:
- Cornmeal Biscuits and Orange Butter
- Tomato Cobbler with Cornmeal-Cheddar Biscuits
- Make-Ahead Cornbread Dressing with Sausage
- Easy Traditional Southern Style Cornbread
- Broccoli Cheddar Cheese Cornbread Muffins
- Traditional Southern Cornbread Dressing
- Old-Fashioned Southern Buttermilk Cornbread
- Best Southern Crispy Fried Oysters
- Southern Fried Fish
- Crispy Fried Grouper
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Quick and Easy Hoecakes Recipe (Fried Cornbread)
Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 eggs beaten
- 1 tablespoon sugar
- ¾ cup buttermilk
- ½ cup water
- ½ cup vegetable oil divided
Instructions
- Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well.
- Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about one tablespoon at a time, until it gets to the consistency you like.
- Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat.
- When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across.
- Cook the hoe cake for one to two minutes on each side or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove them and drain them on a paper towel.
- Serve immediately.
Notes
- This recipe calls for vegetable or peanut oil, but many southern cooks prefer to use bacon grease instead.
- Hoe cakes, like traditional pancakes, should be served warm. To keep them warm before serving, place them on an oven-safe plate or baking sheet and keep them in an oven at 225 degrees F.
- You can substitute a self-rising cornmeal mix for self-rising cornmeal in a pinch.
- To substitute all-purpose flour for self-rising flour, add one and one-half teaspoons of baking powder and one-half teaspoon of salt.
- To substitute regular cornmeal for self-rising cornmeal, add one tablespoon of baking powder and one-half teaspoon of salt.
- If you don’t have any buttermilk, you can make it by adding one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and letting it sit for five minutes.
- I use a cast-iron skillet to make my hoe cakes, but you can also use a heavy-duty, non-stick skillet or cook them on a griddle.
- If you want to change things up a bit, you can add a small amount of minced jalapeno or onion or a bit of shredded cheese or chopped-up cooked bacon to the batter.
Nutrition
**This recipe was originally posted on May 16, 2016. It was republished on April 20, 2022, with the addition of a FAQ section and expanded tips.
Megan
I didn’t grow up with these but I’ve now tried at least 10 different recipes and yours is by far the best!
Jessica
Hand down the best hoe cake I’ve ever had. I cook ALL. THE TIME. I know what I’m talking about.
Sharon Rigsby
Thank you so much for your kind comments! I’m so happy you liked them!
All the best,
Sharon