These hoe cakes are simple, pan-fried rounds of cornbread with crisp edges and a soft, tender middle. They cook quickly in a skillet and work just as well for breakfast as they do with a piping-hot savory dinner.
Some recipes feel older than the kitchen you’re standing in. And that’s probably because hoe cakes have roots that go way back. They’re tied to early American cooking in the South, where cornmeal was a staple and meals had to come together with whatever was on hand. No fuss, just a hot surface and a batter that could hold its own.
It’s said that they were cooked on the flat of a hoe over an open fire, and that’s how they got their name. Now, whether or not that’s exactly how it happened every time, the spirit of these johnnycakes still comes through. This is food that’s meant to be practical and filling enough to tide you over until you could find your next meal. And who doesn’t love that satisfyingly full feeling?
What I like about this hoecakes recipe is how it lands right in the middle of a pancake and a piece of cornbread. The edges get super crisp in the skillet (especially if you use a little bacon fat!), and the inside stays soft enough to soak up whatever you serve with it. You can go sweet with butter and syrup, or take it to Savory Town with something like fried chicken or a bowl of beans. Either way, it doesn’t take much for these to disappear from a plate!
Why I put bacon fat in the batter
- Helps the cornmeal hydrate and creates a slightly softer crumb
- Adds flavor throughout the hoecake, not just on the surface
- Acts like a shortening, which makes the interior more tender and less dry
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Cornmeal: The smoother texture of fine-ground cornmeal works best for this hoecakes recipe. Medium grind works too if you prefer a little more bite.
- Buttermilk: Adds tang and helps keep the interior tender. If you don’t have it, use regular milk with a splash of vinegar or lemon juice.
- Bacon Fat or Oil: Bacon fat adds extra flavor and helps create those crisp edges. Vegetable oil works just fine if you want something more neutral.
- All-Purpose Flour: Helps bind the batter so the cakes hold together while frying. You can swap in a 1:1 gluten-free blend if needed.
- Sugar: Just enough to balance the cornmeal. You can reduce or skip it if you prefer a more savory hoecake.
How to Make Hoe Cakes
- Mix the Dry Ingredients. In a large bowl, combine the flour, cornmeal, baking powder, salt, and sugar.
- Combine the Wet Ingredients. In a separate bowl, whisk together the eggs, buttermilk, and water until smooth.
- Make the Batter. Pour the wet hoe cake mixture into the dry ingredients and stir until just combined. Add ¼ cup of melted bacon fat or oil and mix gently. Let the batter rest for 5 minutes.
- Heat the Skillet. Add the remaining bacon fat or oil to a large skillet or cast iron pan over medium heat until hot.
- Cook the Batter. Scoop about 2 tablespoons of batter into the pan for each cake. Cook for 2 to 3 minutes per side, until golden brown with crisp edges.
- Drain & Repeat. Transfer fried cornbread to a paper towel-lined plate and continue with the remaining batter. Serve and enjoy!
- Cast Iron Skillet: Holds heat well and gives the best browning on the edges.
- Large Spoon or Scoop: Keeps portions even when adding batter to the pan.
Serving Suggestions
This hoecakes recipe is uber-flexible and goes well with a surprising number of other dishes. And that’s part of their charm! You can turn them into something sweet, savory, or somewhere in between, depending on what’s already on your table.
- Serve them warm with butter and maple syrup for a breakfast-style plate or have them with honey if you want something a little lighter.
- If you want to make these more savory, use them like you would cornbread. They’re great with fried chicken, or as a base for something saucy like pulled pork or braised greens.
- You can even top a hoecake with a fried egg and call it breakfast-for-dinner without thinking twice!
- If you’re building out a full Southern spread, stack them on a platter and let everyone grab what they need. They hold up well and tend to go quickly.
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Frequently Asked Questions
Hoe cakes are cooked in a skillet like pancakes, while cornbread is usually baked. The texture is different too, as these cakes have crisp edges and a softer center. Cornbread is usually on the denser side.
If the hoecake batter is too thin, it won’t hold its shape. Make sure it’s thick enough to scoop, which means adding a little more flour if needed.
Use enough oil or bacon fat and make sure it’s hot before adding the batter. A cast iron skillet also helps create that golden edge that we know and love!
Spice Blends for Sale
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Mix together the flour, cornmeal, baking powder, salt and sugar in a large bowl. Whisk together the eggs, buttermilk and water.
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Add the egg mixture to the dry ingredients and mix well. Add 1/4 cup melted bacon fat or oil and stir through to incorporate. Let rest 5 minutes.
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Next, add remaining 1/4 cup of bacon fat or vegetable oil to a large skillet or cast iron pan over medium heat. When the oil is hot, add two tablespoons of batter using a large spoon. This will make a hoecake about 3-inches round.
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Cook the hoecake for 2 minutes on each side or until each side is brown and the edges are crispy. Don’t over crowd the pan. Transfer to a paper towel-lined plate to soak up extra oil and repeat with remaining batter.
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Serve immediately with butter and maple syrup if desired.
Calories: 156kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 181mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Calcium: 44mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
