Hey, y'all! Now, if you grew up in the mountains or spent any time in a Southern kitchen, you know Southern Hoe Cakes are worth their weight in gold. These little cornmeal griddle cakes are crispy on the outside, tender on the inside, and perfect for sopping up molasses, butter, or gravy.

Southern Hoe Cakes

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They’re simple, humble, and full of heart; just like the folks who’ve been making them for generations. Whether you’re serving them with beans, greens, or just on their own, Southern Hoe Cakes are a down-home delight.

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Southern Hoe Cakes Ingredients

• 1 c. cornmeal (preferably stone-ground)
• ½ c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. sugar
• 1 large egg
• ¾ c. buttermilk (or more, if needed)
• ¼ c. water
• 2 tbsp. bacon grease, lard, or vegetable oil (for frying)

How to Make Southern Hoe Cakes

1. In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using).
2. In a separate bowl, whisk together the egg, buttermilk, and water.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable; add a little more buttermilk if needed.
4. Heat the bacon grease, lard, or vegetable oil in a large cast-iron skillet over medium heat.
5. Drop 2-3 tablespoons of batter into the skillet for each hoecake, spreading it slightly to form a small, round cake.
6. Cook until the edges are crispy and the bottom is golden brown, about 2-3 minutes.
7. Flip the hoecakes and cook the other side until golden brown, about 2 minutes more.
8. Remove from the skillet and drain on paper towels.
9. Serve hot with butter and/or molasses.

Pro Tips For Making This Recipe

1. Use stone-ground cornmeal for that authentic texture and flavor.
2. Don’t overmix, just stir until combined to keep them tender.
3. Cast iron is king; it gives you that perfect golden crust.
4. Serve hot with butter, molasses, or even a drizzle of honey.

Frequently Asked Questions

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Southern Hoe Cakes

Southern Hoe Cakes

JC Phelps

Southern Hoe Cakes are crispy, golden cornmeal cakes fried in bacon grease or oil, served hot with butter or molasses. A classic!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Side Dish, Southern

Cuisine American

Servings 6

Calories 256 kcal

Ingredients

  

1x2x3x

• 1 c. cornmeal preferably stone-ground
• ½ c. all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tsp. sugar
• 1 large egg
• ¾ c. buttermilk or more, if needed
• ¼ c. water
• 2 tbsp. bacon grease lard, or vegetable oil (for frying)

Instructions

 

• In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using).
• In a separate bowl, whisk together the egg, buttermilk, and water.
• Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable; add a little more buttermilk if needed.
• Heat the bacon grease, lard, or vegetable oil in a large cast-iron skillet over medium heat.
• Drop 2-3 tablespoons of batter into the skillet for each hoecake, spreading it slightly to form a small, round cake.
• Cook until the edges are crispy and the bottom is golden brown, about 2-3 minutes.
• Flip the hoecakes and cook the other side until golden brown, about 2 minutes more.
• Remove from the skillet and drain on paper towels.
• Serve hot with butter and/or molasses.

Notes

• Use stone-ground cornmeal for that authentic texture and flavor.
• Don’t overmix, just stir until combined to keep them tender.
• Cast iron is king; it gives you that perfect golden crust.
• Serve hot with butter, molasses, or even a drizzle of honey.

Nutrition

Calories: 256kcalCarbohydrates: 46gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 290mgPotassium: 198mgFiber: 4gSugar: 3gVitamin A: 88IUCalcium: 92mgIron: 2mg

Keyword Southern Hoe Cakes

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My best,

JC