Growing up, I couldn’t get enough of old school Hoe Cakes. They are legit the perfect blend of fried cornbread and pancakes. I love them fried crisp on the outside with a nice tender fluffy inside. Just a pat of butter and a drizzle of maple syrup is all you need to set these off.
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Johnny Cakes Ingredients
- Self-Rising White Cornmeal: Make sure it is fine and not medium or coarse.
- Self-Rising Flour: Make your own if you don’t have any. For every cup of self rising flour you need, whisk together 1 cup of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt.
- Sugar: Granulated is best. However you can substitute with brown sugar to kick it up a notch.
- Buttermilk: Just like in cornbread, it’s a must. None around? Add a tablespoon of white vinegar or lemon juice to a cup of whole milk and letting it sit for about 10 minutes.
- Large Egg: This helps bind everything.
- Bacon grease: That grease adds so much flavor. You can swap in fried chicken grease for a soul food twist, classic butter, or vegetable oil.
- Butter and Vegetable Oil for Frying: I like to combine both for flavor and a higher smoke point so they stay golden, crispy and not burnt.
How to make hoe cakes
Mix the Batter
Step 1: Grab a bowl and with a wooden spoon, stir together your dry ingredients.
Step 2: Pour in the buttermilk slowly.
Step 3: Crack that egg in and give the yolk a little nudge with the edge of your spoon.
Step 4: Add water and your choice of fat or oil, and stir well. You’re aiming for a thick soup texture, but be ready to add a splash more water if necessary.
Fry them up
Step 5: Preheat your skillet. make sure it’s well greased with your chosen fat. Use a 1/8 cup measure to drop the batter in, watching as they transform into golden circles of deliciousness.
Step 6: Once the edges start bubbling and the center sets, flip those cakes and fry until perfection. Drain on paper towels if needed and serve em hot!
Hoe Cakes Recipe
These Southern Hoe Cakes are small, round, and crispy fried cornmeal pancakes with a crunchy exterior that stay wonderfully soft and delicious inside.
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Servings: 4 servings
Ingredients
- 1/2 cup self-rising white cornmeal
- 1/2 cup self-rising flour
- 2 teaspoons sugar
- 1/3 cup buttermilk I used coconut milk
- 1 large egg
- 1/3 cup water or more as needed
- 2 tablespoons melted fat or oil bacon grease, fried chicken grease, butter, or vegetabile oil
- Butter or mixed butter and vegetable oil for frying
Instructions
- In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoon’s edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
- I like to fry the cornbread cakes in my grandmother’s cast-iron skillet or on a flat iron griddle, but any skillet or grillded will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a 1/8 cup (2-tablespoon) measure into the skillet, in batches if necessary. Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until they’re done. Like with pancakes, you can’t say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.
Notes
To store your leftover hoe cakes, place them in an airtight container or wrap them securely in plastic wrap or aluminum foil, ensuring they are fully cooled first to maintain their texture. They can be stored in the refrigerator for up to 3 days or in the freezer for a longer shelf life of up to 2 months.
To reheat them, add to the oven at 350°F (175°C) for about 10 minutes if refrigerated, or longer if frozen, until they’re heated through and regain their crispy exterior. I don’t recommend the microwave since they won’t stay crisp.
How to store & reheat hoe cakes
To store your leftover hoe cakes, let them cool completely them place them in an airtight container or wrap them securely in plastic wrap or aluminum foil then pop in the fridge. To reheat them, add to the oven at 350°F (175°C) for about 10 minutes if refrigerated, or longer if frozen, until they’re heated through and regain their crispy exterior. An air-fryer is great too for keeping them crispy. Forget the microwave for reheating these boo.How long will this johnny cake recipe last in the fridge?
They can be stored in the fridge for up to 3 days.Can I freeze johnny cakes?
Absolutely boos! Wrap completely cooled johnny cakes in plastic wrap then add to a freezer bag. Toss in the freezer with the date on them. They will last for up to 2 months.Nutrition
Calories: 235kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 40mg | Potassium: 147mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Calcium: 30mg | Iron: 1.1mg
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Recipe Tips
- Keep it Thick: The batter will need to be thick but you can use your gut. If it seems a bit too thick, add a little water to thin it. Just remember the thickness helps hold the shapes of the johnny cakes.
- Use Oil AND Butter: I love the mixture of both oil and butter so you get that nice richness and flavor but those cakes cook up perfectly without burning.
- Use a Cast Iron Skillet: Southerners know that an old-school cast iron skillet helps evenly coos each johnny cake.
- Serve Right Away: To keep that bomb texture in place, it’s best to eat these babies right after they are fried.
Recipe Variations
- Cheese it Up: Toss in a mix of cheddar or pepper jack to add some creaminess.
- Get Corny: I love tossing in some canned corn kernels for some added texture.
- Get Herby: Throw in some chopped parsley or chives to add some earthy vibes.
- Gluten-Free: The texture may change slightly but you can grab your fave gluten-free self-rising flour options.
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What to serve with Johnny Cakes
- Classic Southern Breakfast: Scramble up some eggs, make some candied bacon, classic cheese grits and serve up these hoecakes.
- Soul Food Sunday Supper: Go classic with big mama’s fried chicken, collard greens, candied sweet potatoes, black eyed peas, and baked macaroni and cheese y’all.
- Entertaining Brunch: Make a nice carb spread with these hoecakes, angel biscuits, and sawmill gravy. Pair along with ambrosia, hash browns, and easy breakfast casserole.
- Stews, Soups, Chilis, Galore!: Nothing like some johnnycakes with a classic chili, beef stew, brisket chili, seafood gumbo and chicken and dumplings.
Recipe help
Can I make hoe cake batter ahead?
I suggest mixing the dry ingredients and wet ingredients separately and storing in the fridge. When you are ready to fry, combine and cook them up.
What consistency should my johnny cake batter be?
It should be pretty thick. If it is too thin, it will spread and not cook up fluffy.
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I’m making these tonight with bean collard greens soup w/ ham hock! I can’t wait!!
Also (just thought to add this,) “we” -generations of our family has fried actual pieces of leftover cornbread for breakfast with sawmill gravy. This is what I know as fried cornbread.
Gorgeous site! Glad I found it.
Love this recipe! My mom grew up in Tennessee and always called these Hoecakes if she omitted sugar, and Johnny Cakes if she used the sugar. One way or another, they are great!
I definitely think it’s a regional thing. Up here in New England we’ve always called them Johnny Cakes to the extent that, at the Big E which is a state fair but for *all* of NE, there’s always a stand in Rhode Island’s building selling Johnny cakes and Johnny cake mixes
I made these for my students at the end of our Little House in the Big Woods Unit and they loved them! They were super easy to make. I definitely would make these again!
This is a great johnny cake recipe, but I must point out that johnny cakes are not the same as hoe cakes. Hoe cakes are closer to a mexican gordita than a johnny cake. They are made from a soft dough that doesnt contain any flour or levening. While they are really different, they both taste great.
Okay, I tried this recipe because I forgot my stepmother’s recipe which I had been using for some years. I tried this recipe and man-oh-man, this will be my go-to recipe from now on. The edges were crisp and the inside was the right texture and tasted delicious. Seriously. I used whole milk because I didn’t have buttermilk but these johnny cakes still rocked! It was a pleasant surprise. Thank you, Jocelyn!
Hooray thank you so so much Denise!!!!
Happy to hear you used whole milk instead of buttermilk and it still worked out! I’m making these tonight to go w/ some red beans and rice!
So for those of us without self-rising items, would we use the same amount of regular cornmeal and flour and add 3/4 teaspoon baking powder and 1/2 teaspoon salt? Or would anything else need modification?
YES you can..If it doesn’t work and when changing things like this, want work can happen. Just not always. If does not work, add a little more of each ingredient, till right. May take a few tries. Good luck what ever you do..
Nothing better than a buttery stack of hoecakes!
OMG these are crazy! I saw the brown sugar ones you did and promised myself I would try them this weekend! You are amazing!
Hooray I hope you enjoy them. Let me know how they turn out!
love these southern johnny cakes!!! I’ll have to check out the “A Real Southern Cook” cookbook and I LOVED you on the TODAY Show! so happy for you, boo!!!
Thank you so much hon!