Johnny Cakes or Hoe Cakes are a true Southern delicacy! Not the same as Hot Water Cornbread, this Johnny Cake recipe (also known as a fried cornbread) is so easy and perfect for breakfast or anytime of day especially with my Collard Greens!!
What Is a Johnny Cake or Hoe Cake?
Johnny Cakes (or hoe cakes as they are called in A Real Southern Cook) are close kin to pancakes but from the south. You will often hear the term used in Southern kitchens all over Mississippi and Alabama. I like to think of this as just a fried cornbread recipe in pancake form.
These are light and crispy because they are fried in oil. They seem like delicious Corn Fritters in a lot of ways as well. With just a few ingredients, I could make these and see if the standard hoe cake was any match for good ole pancakes.
What Makes this Johnny Cake Recipe special?
I loved the hint of cornmeal in this easy to throw together batter. It really does taste like fried cornbread in so many ways. I’ve heard of Jiffy Johnny Cakes using the Jiffy cornbread mix but these are just as simple and are made from scratch. I think I mixed this baby up in 5 good minutes and had a cast iron on the skillet a minute later. If this is considering cooking, boy oh boy is it a breeze! Why even depend on a box when you can make this johnny cake recipe?
I really loved how much these tasted like pancakes. I think I may have found another thing I will be addicted to. Just patting a little butter on each one took it over the top but in the book they are drizzled in maple syrup. Either way, these are a must try.
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Johnny Cakes or Hoe Cakes Recipe
- 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
- 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.