Easy Hoecakes Recipe (2024)

There's nothing better than this hot buttered easy Cornbread Hoecakes Recipe! It's made with a simple 4 ingredient batter and fried to perfection in oil, butter or bacon grease. My grandma has passed our traditional Southern recipe down through the generations, it's a tried-and-true family recipe we make dozens of times a year.

Hoecakes also known as fried cornbread are one of the best southern side dishes! Hoecakes take less than 20 minutes to whip up using just one bowl and can be served with any meal! This recipe has been perfected through generations of my family, my mom and grandmother have been these dozens of times as a delicious side dish.

A Hoecake or hoe cake, one word or two - they're the same thing. They're also sometimes called Johnny cakes, hot water cornbread, cornbread cakes, Journey cakes, Shawnee cakes, corn pones, or corn cakes. While there are many different names, they generally refer to the same basic concept of a simple cornmeal-based bread fried on a griddle or skillet.

What is the history of the Hoecake?

The history of cornbread hoecakes dates back to colonial America, where they were a staple food for early settlers, particularly in the Southern United States. The name "hoecake" is believed to have originated from the method of cooking the bread on the flat blade of field hoes over an open flame.

Hoecakes were a popular food among enslaved African Americans in the South, who often made them from simple and readily available ingredients such as cornmeal and water. They were cooked on hot coals or in cast-iron skillets and served as a basic and filling food source.

Currently hoecakes are a traditional Southern dish enjoyed by people of all backgrounds. They are often served as a side dish or breakfast item, accompanied by butter, syrup, honey, or other toppings.

Why You'll Love this Recipe

• Versatile: This batter can be made into a pone of cornbread, hoecakes, or any size of pan (adjusting the bake time accordingly).
• 5-Ingredient Simple Recipe: Making cornbread hoecakes is simple and straightforward. With just a few basic ingredients and a skillet or griddle, you can whip up a batch of delicious hoecakes in no time.
• Texture: For a pone of cornbread or hoecakes, this batter yields a beautiful golden-brown crust when cooked in a skillet, while the inside remains soft and moist.
• Goes with Any Meal: Fried cornbread is the perfect side dish or snack any time of day and is yummy slathered with so many toppings!

Laura Ashley's Tip: As an experienced Southern cook, I recommend making these with a cast iron pan. They'll have a golden brown exterior with a soft cornbread interior. You won't regret it!

Ingredients

Scroll down for specific ingredient amounts in the recipe card.

• Self-rising flour: Provides structure and helps the hoecakes rise. It contains baking powder and salt, which are leavening agents that create bubbles in the batter, resulting in a lighter and fluffier texture.
• White cornmeal mix (self-rising): Self-rising cornmeal corn flavor and texture to the hoecakes. The self-rising aspect of the cornmeal mix contributes additional leavening agents (baking powder and salt) to help the hoecakes rise and become fluffy.
• Baking soda: Works as an additional leavening agent to help the hoecakes rise. It reacts with the acidic components in the batter (such as buttermilk) to produce carbon dioxide bubbles, which create air pockets and contribute to the light and airy texture of the hoecakes.
• Whole buttermilk: Adds moisture, richness, and tanginess to the hoecakes. Buttermilk also reacts with the baking soda to create bubbles, resulting in a tender and moist texture. The acidity of the buttermilk helps tenderize the gluten in the flour, resulting in a softer crumb.
• Butter or Bacon grease: Provides flavor and richness to the hoecakes. Bacon fat adds a savory and smoky undertone to the dish. Additionally, it helps grease the skillet or griddle, preventing the hoecakes from sticking and adding a crispy exterior.

Tools You'll Need

• 12-inch Cast Iron Skillet or 9-inch Cast Iron Skillet
• Measuring Cups and Spoons
• Mixing Bowls

How to make this Hoecakes Recipe

1. In a large bowl, whisk together the cornmeal mix, self-rising flour, and baking soda until well combined.

2. Pour buttermilk into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the hoecakes tough.

3. Heat a cast-iron skillet or griddle over medium heat. Add ¼ cup vegetable oil, butter, or bacon grease the surface.

4. Once the skillet is hot, drop spoonfuls of the cornbread batter onto the skillet or hot griddle, using about ⅓-1/2 cups of batter for each hoecake. Use the back of the spoon to spread the batter slightly into a round shape.

5. Cook the hoecakes for 2-3 minutes on each side, or until golden brown and crispy on the outside, and cooked through on the inside. Flip them carefully using a spatula to ensure they cook evenly.

6. Remove the cooked hoecakes from the skillet and transfer them to a plate.
7. Repeat the process with the remaining batter, adding more oil, butter, or bacon grease to the skillet as needed.
8. Serve the cornbread hoecakes warm, either plain or with your favorite toppings such as a pat of butter, drizzle of honey, cane syrup, or maple syrup, or a schmear of jam.

Expert Tips from a Real Southern Cook

• Preheat the skillet: Make sure your cast iron skillet or griddle is properly preheated before adding the hoecake batter. A hot surface helps to create a crispy exterior and prevents the batter from sticking. You can also use a non-stick skillet if you don't have a cast-iron skillet or griddle.
• Use bacon grease: Traditional cornbread and hoecakes are often cooked in bacon drippings, which adds a rich and savory flavor. If you don't have bacon grease, you can use butter or vegetable oil instead.
• Don't overmix the batter: Mix the batter just until the ingredients are combined. Overmixing can lead to tough and dense hoecakes.
• Adjust the consistency: Depending on your preference, you can adjust the consistency of the batter by adding more or less liquid. A thicker batter will result in denser hoecakes, while a thinner batter will yield lighter and fluffier hoecakes.
• Pan Size: The amount prepared from this recipe will make 1 9-inch cast iron pone of cornbread or 8-10 hoecakes. You can also bake this batter in a 9"x9" pan. It's also fun to make these into corn sticks.
• Homemade Self-Rising Flour: To make your own self-rising flour at home, simply mix, 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Cornmeal Mix Substitute: If you don't have a self-rising cornmeal mix in your grocery store, you can substitute those 2 cups with 1 ¾ cups corn meal (finely ground), 6 tablespoons all purpose flour, 2 tablespoons baking powder, and ½ teaspoon salt. You can use white or yellow cornmeal.

Cornbread Variations

• Sweet: Add a tablespoon of sugar or honey to the batter for a touch of sweetness. You can also mix in some corn kernels or diced jalapeños for extra flavor.
• Cheesy: Stir in shredded cheese (such as cheddar or pepper jack) to the batter for cheesy hoecakes. You can also add chopped herbs like green onions, chives or parsley for added flavor.
• Spicy: Mix in diced jalapeños, green chilies, or hot sauce to the batter for a spicy kick. You can also add spices like cayenne pepper or chili powder for extra heat.
• Herbed: Add chopped fresh herbs like thyme, rosemary, or sage to the batter for herbed hoecakes. The herbs add freshness and flavor to the hoecakes.
• Gluten-free: Use gluten-free cornmeal and a gluten-free flour blend to make hoecakes that are suitable for those with gluten sensitivities or dietary restrictions.

What to serve with Fried Cornbread

Hoecakes are delicious on their own, but you can also get creative with toppings. Try topping your hoecakes with butter, honey, jam, sorghum, molasses, maple syrup, or even savory toppings like cheese and bacon.

Some of our favorite meals to make a pone of cornbread or hoecakes with is Slow Cooker Red Beans and Rice, Salmon Patties, collard greens, Crockpot Ham and Potato Soup, and Soup Beans.

Storage and Freezing

Storing, freezing, and reheating leftover hoe cakes can help preserve their freshness and flavor for later.

Refrigerating: Allow the hoecakes to cool completely to room temperature after baking. Wrap tightly in plastic wrap or aluminum foil to prevent them from drying out. Store in an airtight container or resealable plastic bag up to 2-3 days.

Freezing: If you're not going to eat the fried cornbread within a few days, you can freeze it for longer storage. Wrap the pancakes tightly in plastic wrap or aluminum foil. Place in a freezer-safe bag or container, squeezing out any excess air before sealing. Freeze up to 2-3 months.

Reheating: To reheat the hoe cakes, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, preheat your oven to 300°F. Unwrap them and place on a baking sheet. Cover loosely with aluminum foil to prevent it from drying out too much during reheating. Bake 10-15 minutes, or until heated through. Alternatively, you can reheat in the microwave on high for 20-30 seconds.

Frequently Asked Questions

More Southern Bread Favorites

• Homemade Buttermilk Biscuits
• Southern Pimento Cheese Cornbread
• Easy Whipping Cream Biscuits
• Palmetto Pimento Cheese Biscuits