Southern Hoecakes (Fried Cornbread)

If you’re craving a taste of comfort, these Southern Hoecakes are the perfect dish to bring a bit of nostalgia to your table. Crispy and golden brown on the outside, soft and fluffy on the inside, these cornmeal cakes have been enjoyed across the South for generations. 

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Southern Hoecakes have a long history in my family. I first tasted them in my grandmother's kitchen and sometimes my Dad would fry some up in a pan instead of making our usual skillet cornbread. They are equally welcome for breakfast as they are on our Holiday table.

Whether served for breakfast with a drizzle of honey, as a side dish with greens and spicy beans, or topped with savory pulled pork or brisket, hoecakes are a versatile treat with deep roots in Southern tradition. Join me as we whip up a mess of delicious skillet fried cornbread!

What is a hoecake?

In writing this blog post I was reminded of all the other names I have heard these small cakes referred to over the years; Johnny cakes, corn pone, cornmeal pancakes, journey cakes, griddle cakes, corn cakes, and fried cornbread cakes. Originally a Native American dish, it was later adopted as a cheap and easy meal for enslaved Africans and poor Southerners. But a name is just a name. What is it really?

Living in different parts of the country and speaking with different family members, cooks, and chefs - everyone had different names for them, but they all meant the same thing, a crispy on the outside, fluffy on the inside pancake made with eggs, milk, and cornmeal, and maybe some flour. Fried in a pan, preferably cast iron, maybe in oil, probably in butter, best in bacon fat. That's a hoecake.

Ingredients & Substitutions

This is a basic set of cornbread ingredients that we will be using to make fluffy and delicious Southern hoe cakes! Let's go over some of them and a few ways that you can make changes if you need. Most of the substitutions will be to help you achieve a taste and texture preference that will make these the best hoecakes  specifically for you.

• Corn meal - Cornmeal is the most important ingredient in these hoecakes. I like to use a fine grain cornmeal, because I like the light cornbread flavor. My Grandma used coarse stone ground cornmeal, which gives the hoecakes more corn flavor and a grittier, more rustic taste and texture. You can use white cornmeal or yellow cornmeal. Both work the same in this recipe.
• All-purpose flour - Again, my Grandma was a hardcore country girl and she made her griddle cakes with only cornmeal - and no sugar - but I am a dainty city girl who adds an equal amount of flour to my cornmeal for a softer result. You can replace all or any part of the cornmeal with flour, depending on the taste and texture you're looking for.
• Bacon fat - Bacon fat gives my hoecakes a smoky, savory taste that’s hard to get with just oil or butter. It makes them taste even richer and more delicious. It also helps the hoecakes cook with a nice, crispy edge on the outside while staying soft in the middle. That being said, you can definitely replace it with an equal amount of vegetable oil or melted butter.
• Buttermilk - Although you can use regular milk, buttermilk gives these hoecakes a slightly tangier flavor and a softer, fluffier texture.
• Hot water - Hot water helps soften the cornmeal, breaking it down slightly, which creates a smoother texture and prevents the hoecakes from being too gritty or dense. Hot water from the tap is fine. 

See recipe card at the end of the post for all the ingredients and measurements.

Variations

My Dad would probably tell you that he thinks this Southern hoe cake recipe is perfect  just the way it is, but when have I ever stopped playing with my food? Not today!

• Cheesy corn cakes - Who was ever mad at cheesy cornbread? Add shredded cheddar or pepper jack to the batter for a great cheesy twist.
• Spicy hoecakes - Mix in diced jalapeños for a jalapeño cheddar cornbread vibe. Amazing with savory toppings like pulled pork or fried chicken.
• Sweet Corn Hoecakes - Mix in canned or fresh corn kernels for a little sweetness and texture in each bite. These crispy bites are great drizzled with honey or served alongside pork chops or brisket.

Equipment: Cast iron

I was taught to make these griddle cakes in my Dad's well seasoned cast iron pan. Well seasoned cast iron cast iron has a naturally non-stick surface, making it easier to flip your hoecakes without them sticking or breaking apart. It also heats evenly and holds heat well, helping them to cook thoroughly without burning.

And let's be honest, cast iron retains a little bit of everything that's been cooked in it before. That seasoning imparts a subtle flavor that builds up over time, giving anything you cook in it an extra depth of taste that plain pans can’t match.

Instructions

Making this hoecake recipe is as simple as making buttermilk pancakes, maybe simpler. The end result is amazing. As always, I invite you to read all of the instructions first, marveling athow pretty my pictures are, and then gathering your ingredients and getting started. Let's go:

Step 1: In a large bowl, combine flour, cornmeal, and sugar. 

Step 2: Make a well in center of mixture; in this order add hot water, buttermilk, ¼ cup bacon fat or vegetable oil, and eggs.

Step 3: Whisk the wet ingredients in the center.

Step 4: Fold the wet and dry ingredients together and let sit at least 15 minutes to allow time for the flour and cornmeal to hydrate.

Step 5: In a heavy skillet over medium heat, add 1 tablespoon of bacon fat (or oil) and 1 tablespoon of oil or butter. Portion ¼ cup of hoecake batter per cake into the pan. 

Step 6: Cook for 2 to 3 minutes, or until the top of the hoecake has small air bubbles and the edges look dry. Flip and cook another 2 minutes. 

Serve hot with butter and syrup or honey. They are also delicious on the side of a piping hot bowl of Southern-style collard greens!

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