Golden, crispy edges with a tender, flavorful center, this Hoe Cakes recipe is the perfect Southern side dish to serve alongside greens, beans, barbecue, or even breakfast. Made with simple pantry ingredients like self-rising cornmeal, milk, and butter, these fried cornbread patties are quick to mix, fry, and serve hot.
Watch this quick video tutorial!
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Why You'll Love This Hoe Cakes Recipe
If you grew up in the South, you've probably had a hoe cake (or two) at the family table. Sometimes called fried cornbread or cornmeal pancakes, they're an old-fashioned classic that cooks up in minutes. The outside gets beautifully golden and crisp from the oil and butter, while the inside stays soft and flavorful.
Whether you serve them with syrup for breakfast or use them to soak up collard greens, this recipe delivers that nostalgic taste with very little effort.
- Crispy and Tender - the perfect texture balance.
- Quick to Make - ready in about 15 minutes from start to finish.
- Versatile - great with savory meals or sweet toppings.
Before You Cook
A few quick tips to make sure your hoe cakes turn out just right:
- Use self-rising cornmeal - This saves time and ensures the cakes rise slightly and stay tender.
- Choose the right skillet - A cast-iron skillet will give you the best crisp edges.
- Oil & butter combo - Frying in both adds flavor and helps with browning.
- Don't overcrowd the pan - Give each cake space so they fry evenly and stay crispy.
📖 Recipe
Hoe Cakes Recipe
Video
Equipment
- 1 cast iron skillet
- 1 flip turn spatula
Ingredients
- 2 cups self-rising cornmeal
- 1 large egg
- 2 tablespoons butter, melted
- ¼ cup vegetable oil
- 1 ⅓ cups whole milk or buttermilk
- ¼ cup oil or bacon grease (for frying)
- 1 tablespoon butter (for frying)
Instructions
- In a large mixing bowl, whisk together the 2 cups cornmeal, 1 egg, 2 tablespoons melted butter, ¼ cup vegetable oil, and 1 ⅓ cups milk until fully combined.
- Heat the ¼ cup oil or bacon grease along with the 1 tablespoon of butter in a large skillet over medium heat.
- Using a large spoon or ice cream scoop, add about 2 tablespoons of batter per hoe cake to the skillet.
- Cook for 1-2 minutes per side, or until golden brown with crispy edges.
- Remove from the skillet and place on a paper towel-lined plate. Serve immediately.
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Serving Suggestions
- Pair with collard greens and ham hocks for a true Southern plate.
- Serve with maple syrup or honey for breakfast.
- Use in place of biscuits or rolls to scoop up chili, stew, or baked beans.
Storage & Reheating
- Refrigerate: Store cooled hoe cakes in an airtight container for up to 3 days.
- Reheat: Warm in a dry skillet over medium heat or in a 350°F oven until heated through.
- Freeze: Wrap individually in plastic wrap, then store in a freezer bag for up to 1 month.
LaKita's Expert Tips
- Buttermilk swap: If you don't have buttermilk, use whole milk with 1 teaspoon vinegar or lemon juice stirred in.
- Crispier edges: Let the oil get hot before adding the batter.
- Flavor boost: Stir in chopped green onions, shredded cheese, or diced jalapeños for a savory twist.
FAQs
Not exactly, hoe cakes use cornmeal instead of flour and have a coarser texture. They're fried rather than griddled, which gives them a crispier crust.
The name comes from early cooking methods. They were once cooked on the flat blade of a hoe over an open fire.
Yes, but they're best fresh. You can reheat in a skillet or oven to restore crispiness.
Whip up a batch of this easy hoe cakes recipe and bring a taste of the South to your table. Whether you serve them with greens, beans, or syrup for breakfast, they're sure to disappear fast, so grab your skillet and get cooking today!
💌 From my kitchen to yours, happy eating!
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