Here’s a classic Southern hoe cakes recipe—crispy outside, tender inside 🌽
Southern Hoe Cakes (Cornmeal Pancakes)
Ingredients (makes ~6–8)
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour (optional but traditional in many versions)
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp sugar (optional)
- ¾–1 cup buttermilk (or milk)
- 1 large egg (optional, for fluffier cakes)
- Oil, bacon grease, or butter for frying
Instructions
- Mix dry ingredients in a bowl.
- Add wet ingredients and stir just until combined. Batter should be thick but spoonable.
- Heat a cast-iron skillet over medium heat and add fat.
- Drop batter by ¼-cup scoops into the hot skillet.
- Cook 2–3 minutes per side, until golden brown and crisp.
- Drain briefly and serve hot.
Serving Ideas
- With butter and honey or syrup
- Alongside collard greens, beans, or fried fish
- Topped with ham, eggs, or gravy
Notes
- No-flour version: Use only cornmeal for a denser, more traditional hoe cake.
- Traditionally cooked on a hoe blade over a fire, which is where the name comes from.
If you want, I can share a very old-school no-egg version, a sweet breakfast style, or a modern skillet cornbread variation.
