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    Grits and Pinecones » Recipes » Bread

    Quick and Easy Hoe Cakes (Fried Cornbread)

    April 20, 2022 by Sharon Rigsby 14 Comments

    Jump to Recipe Print Recipe
    Hoe cakes on a white plate.

    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 stack of southern hoe cakes on a white plate.

    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:

    1. This recipe is versatile, and this crispy fried cornbread can be eaten hot or cold for breakfast, lunch, dinner, or even a snack.
    2. There are only a few ingredients, and you probably already have everything you need right now in your pantry and fridge. 
    3. Did I mention hoe cakes are easy to make and utterly delicious! 

    Ingredients – here’s what you will need:

    Ingredients for hoecakes, including cornmeal, flour and buttermilk.
    • 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:

    1. Add the flour, cornmeal, and sugar to a large bowl and whisk to mix.
    Using a whisk to combine flour, cornmeal and sugar in a clear glass bowl.
    1. Then, add the eggs and buttermilk to a smaller bowl and whisk well.
    Mixing eggs and buttermilk in a clear glass bowl.
    1. 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.
    Adding eggs and buttermilk to flour mixture to make hoecakes.
    1. 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.
    Mixing cornmeal pancake batter in a clear glass bowl.
    1. 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.
    1. 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. 
    Cornmeal pancakes cooking in a cast-iron skillet.
    1. 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.
    Cooking fried cornbread in a cast-iron skillet.
    1. Use a pancake-turner or spatula to remove the cakes and place them on a paper towel to drain. 
    2. Hoe cakes, like pancakes, are best when served while still warm. 
    Hoe cakes on a plate on a blue and white linen.

    Frequently asked questions:

    How did they get their name?

    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.

    What’s the difference between hoe cakes, traditional pancakes, and hot water cornbread? 

    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.  

    What do you serve with them?

    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 pulled pork, 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!

    How do I store and reheat leftovers?

    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.

    Can this recipe be made ahead?

    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!

    Thank you so much for visiting Grits and Pinecones!

    Six hoecakes or fried cornbread on a white plate.

    Quick and Easy Hoecakes Recipe (Fried Cornbread)

    Sharon Rigsby
    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.
    4.63 from 24 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Appetizer, Bread, Side Dish, Snack
    Cuisine American, Southern
    Servings 16 hoecakes
    Calories 154 kcal

    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

    Calories: 154kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.005gCholesterol: 27mgSodium: 287mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 100IUCalcium: 80mgIron: 1.1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    **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.

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    1. Judi

      December 07, 2022 at 8:35 pm

      5 stars
      We made these at home with just flour and no sugar, but the rest was the same. We called them flitter cakes, because they were done in just a flitter. We didn’t use a recipe in those days but I’m so happy I found yours! Now I can share it with others who don’t understand what I’m talking about, lol.

      Reply
    2. Tracey

      October 29, 2022 at 6:01 pm

      5 stars
      I made this the other night for dinner and my 85 year old grandmother said it was just like her mother made! That was the biggest complement!!!

      Reply
      • Sharon Rigsby

        October 29, 2022 at 7:57 pm

        Thanks so much for sharing! That is the highest compliment I could get! I’m so glad she enjoyed them and hearing that, made my day!
        All my best,
        Sharon

        Reply
    3. Carolyn

      July 07, 2022 at 9:23 pm

      5 stars
      The whole family loves these fritters. They reminded me of the ones my Mom use to make.

      Reply
    4. Tia

      January 09, 2022 at 9:54 am

      5 stars
      My whole family loved them and so did I! Wonderful recipe

      Reply
    5. Dawne Witmer

      January 05, 2022 at 10:34 am

      5 stars
      I’m so glad I found your recipe and website. I like my ho cakes a little sweeter, so I increased the sugar to 3 Tbs. and served them with sausage links. Thanks again.

      Reply
    6. Cheryl Lankes

      August 21, 2021 at 11:33 am

      5 stars
      Great recipe- used cultured buttermilk blend for cooking and baking- so easy and convenient. Thank you for sharing.

      Reply
    7. Cheryl Swarthout

      February 25, 2021 at 7:29 pm

      5 stars
      I’ve made these twice now and they turned out excellent. In fact, my husband prefers them to my own Southern family cornbread recipe! I loved the photos, tips and expanded commentary. However, it is a LOT of pages to scroll down through just to get to the list that included the actual amounts of ingredients. i think it would be helpful to have this info available near the top of the post.
      Thanks for sharing this recipe. I will try more of your recipes. Cheryl

      Reply
      • Sharon Rigsby

        February 26, 2021 at 8:16 am

        Hi Cheryl,
        I’m so glad you and your family enjoyed the hoecakes, and thank you too for letting me know! There is a button at the top of the post that says “Jump to recipe.” If you click on that button, it will take you directly to the recipe without requiring you to scroll through the other information and photos.
        All the best,
        Sharon

        Reply
    8. Mary

      February 14, 2021 at 1:04 pm

      5 stars
      I remember my daddy making these when I was a little girl. Thank you for a walk down memory lane. They are just as good today as then

      Reply
    9. Gary

      October 30, 2020 at 11:27 am

      5 stars
      Love this receipe! Turned out purrrrfect!

      Reply
      • Sharon Rigsby

        October 30, 2020 at 1:41 pm

        Awesome! I’m so glad you enjoyed them! And, thank you too for taking the time to let me know.
        All the best,
        Sharon

        Reply
        • Anna Maria

          February 06, 2021 at 10:33 am

          5 stars
          Thanks for sharing this recipe. These hoecakes are amazing

    10. Linger

      February 28, 2020 at 3:25 pm

      5 stars
      Love me some Hoecakes!! These are so perfect for a lazy Saturday morning. And what a way to start the day. Mmmmm! Now my mouth is watering for these. Thanks so much for sharing!

      Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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