Southern Hoe Cakes are little cornmeal pancakes that are wonderfully crispy around the edges. Serve them warm and top them with butter for a delicious southern breakfast or treat any time of day.
This classic southern recipe is wonderfully easy. The batter is basically a cornbread batter so these cute little pancakes are basically fried cornbread. Yum!
Hoe Cakes may seem like a strange name but it was thought that they got their name because they were cooked on a hoe over an open flame, but now it is thought that the name comes from the name of the griddle pan they were cooked in.
Hoe Cakes were a staple of early American life in the South, but you’ll find their name varies some in different regions of the south. Some areas refer to them as Johnny Cakes, corn pone, or corn cakes.
Hoe Cakes are typically either served for breakfast like pancakes or with a bowl of greens (typically collard or turnip greens). When served with greens, they are used to mop up the pot licker, the tasty liquid that the greens are cooked in. Try spreading pimento cheese on them for an amazing appetizer.
Hoe Cakes are made from self-rising cornmeal, self-rising flour, a touch of sugar, eggs, oil, and buttermilk. I use bacon grease to fry these Southern Hoe Cakes in but it’s more common to use vegetable oil. Feel free to do so.
Try these other classic southern recipes:
Southern Hoe Cakes
- 1 cup self-rising flour
- 1 cup self-rising cornmeal mix
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 large eggs
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/4 cup bacon drippings
- Combine flour, cornmeal mix, sugar, and salt in a medium bowl.
- Measure buttermilk in a glass measuring cup. Add eggs to measuring cup and whisk egg and buttermilk together. Pour into bowl with flour mixture.
- Pour water and vegetable oil into bowl and mix everything together.
- Heat a cast iron pan or nonstick skillet or griddle. Add bacon grease.
- Pour batter into pan to form hoe cakes, using about 2 tablespoons of batter for each one. I use a 1/4 cup measuring cup and fill it about half way.
- Cook until bubbles form on top, flip over and cook until bottom is golden.
- Serve with butter.
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