These Southern Hoe Cakes are crisp around the edges, tender in the middle, and full of simple cornmeal flavor. They sit somewhere between a pancake and a skillet cornbread, which makes them especially good with butter, honey, beans, greens, or a savory breakfast.
This recipe serves 4 and takes about 25 minutes total. The batter uses cornmeal with a few basic pantry ingredients, then the cakes are cooked in a hot skillet until golden on both sides.
Why You’ll Love These Southern Hoe Cakes
They are quick, inexpensive, and flexible enough to serve with sweet or savory toppings. A hot skillet gives the outside a crisp golden crust while the center stays soft and tender.
How to Get Crisp Edges
Preheat the skillet before adding the batter and use enough fat to lightly coat the surface. Spoon the batter into small rounds and leave enough space between them so you can flip easily.
Wait until the bottom is deeply golden and the top begins to look set before turning. Flipping too early can make the cakes tear.
Serving Ideas
Serve hoe cakes hot with butter and honey for breakfast, or alongside beans, greens, chili, barbecue, or fried chicken for a savory meal.
Tips for the Best Hoe Cakes
- Use a well-heated skillet before adding batter.
- Keep the cakes small enough to flip easily.
- Do not flip until the first side is well browned.
- Serve them warm for the best texture.
Frequently Asked Questions
Are hoe cakes the same as pancakes?
Not exactly. Hoe cakes are cornmeal-based and usually have a more savory flavor and crisper skillet-cooked edge than regular flour pancakes.
How long do they take?
This recipe takes about 25 minutes total and makes 4 servings.
Southern Hoe Cakes
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 ½ teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 eggs
- ¾ cup buttermilk
- â…“ cup water
- â…“ cup melted butter slightly cooled
- Vegetable oil or bacon grease for frying
Instructions
- Combine Dry Ingredients: In a large mixing bowl, add the cornmeal, all-purpose flour, baking powder, granulated sugar, and salt. Whisk everything together thoroughly.
- Add Wet Ingredients: Make a well in the center. Add the eggs, buttermilk, water, and melted butter. Mix gently just until combined (do not overmix).
- Heat the Skillet: Heat a couple of tablespoons of oil or bacon grease in a 12-inch cast iron skillet over medium-high heat.
- Portion the Batter: Scoop about 3 tablespoons of batter per cake into the hot pan. Cook 4 at a time to avoid overcrowding.
- Fry and Flip: Fry until edges set and the top bubbles. Flip carefully and fry for a couple more minutes until bottoms are deep golden brown and crispy.
- Serve: Remove from skillet and serve immediately while hot with butter or syrup.