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Make classic Southern Hoe Cakes (aka Johnny cakes) at home in less than 30 minutes with this easy recipe. Top these savory cornmeal cakes with syrup for breakfast or serve with chili or fried chicken for dinner.
Hoe cakes are a popular Southern dish. They’re similar to traditional pancakes but made with cornmeal for a more savory flavor and denser texture. I love them because they’re incredibly easy to make and versatile. They can be enjoyed at any point of the day and served with a sweet or savory twist – chef’s choice!
Why Everyone Should Try This Hoe Cakes Recipe
- Southern classic. While hoe cakes are primarily popular in the South, they’re one recipe that I think everyone should try. Once you do, you’ll see why they’re so popular!
- Sweet or savory. These can be served for breakfast, similar to pancakes with syrup, or as part of a savory meal. I like to pair them with other Southern dishes, like fried chicken and collard greens.
- Quick & easy! The process to making these is very similar to cornmeal pancakes. Make the batter, cook on a skillet, and enjoy. They’re ready in just 25 minutes from start to finish. That’s one of the reasons I love them for busy weeknights!
What You’ll Need
This classic Southern recipe is made with buttermilk, cornmeal, and just a few pantry staples. Scroll down to the recipe card below for the exact measurements.
- Eggs – Give the hoe cakes structure and shape.
- Buttermilk – Adds flavor and creates a tender crumb, similar to in buttermilk pancakes.
- Melted butter – Butter adds richness to the cakes.
- Cornmeal – The use of cornmeal is what makes these different from pancakes. Be sure to use fine cornmeal.
- Flour
- Baking powder & baking soda – A small amount of each leavening agent ensures just a bit of rise and the perfect texture.
- Salt
- Vegetable oil
How to Make Hoe Cakes
These Johnny cakes come together in hardly any time at all! The printable instructions can be found in the recipe card below.
- Whisk the wet ingredients. Crack the eggs into a bowl and whisk to combine. Whisk in the buttermilk and melted butter.
- Add the dry ingredients. Combine the dry ingredients in a separate bowl. Slowly stir the wet ingredients in until just combined.
- Cook. Heat the pan (or griddle) over medium heat. Combine the butter and oil. Scoop 1/4 cup of batter into the skillet, using the back of a spoon to shape it into a circle. Cook for 2-3 minutes then flip and cook for another 2 minutes.
- Repeat. Transfer the cooked hoe cakes to a paper towel lined plate. Repeat with the remaining batter.
- Enjoy. Enjoy with your favorite sweet or savory toppings.
Tips for Success
Before you dive in to making hoe cakes for the first time, there are a few important things to keep in mind.
- Adjust the batter consistency. The batter should be thick but pourable. If it’s too thick, add a tablespoon of buttermilk at a time. If the batter is too runny, stir in a tablespoon of cornmeal at a time until it holds its shape when spooned.
- When to flip. Just like with pancakes, you don’t want to flip Johnny cakes too soon. Let them cook for 2-3 minutes without disturbing before flipped. Bubbles should form on the surface and the edges should firm up.
- No buttermilk? Mix 1 cup of whole milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
- Make them sweeter. For extra sweetness, add 1-2 tablespoons of sugar or honey to the batter. For a spicier kick, include diced jalapeños or a pinch of cayenne.
- Prep the skillet. The skillet should be hot but not smoking. Test it with a small drop of batter to ensure it sizzles but doesn’t burn.
What To Serve Them With
Hoe cakes are versatile when it comes to serving. They work for both breakfast and dinner. Sometimes I’ll make them for dinner and repurpose the leftovers the next morning for breakfast.
For breakfast, sweet toppings like honey or syrup are great. Serve with a side of bacon and you have a sweet and savory breakfast.
For dinner, savory dishes like chili, fried chicken, or greens complement the cakes.
Make Ahead & Storage
- Make ahead (batter). The batter can be prepared up to 24 hours in advance and stored in the fridge. Stir gently to combine before cooking.
- Fridge. Keep leftover hoe cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat. Warm them in a skillet on low heat or in the oven at 325°F (165°C) for about 5 minutes. A microwave works too, but the texture may soften.
- Freezer. Allow cooked hoe cakes to cool, then freeze in a single layer on a baking sheet. Once frozen, place them in a freezer-safe bag. Reheat from frozen at 350°F (175°C) for 8-10 minutes.
Hoe Cakes
Make classic Southern Hoe Cakes (aka Johnny cakes) at home in less than 30 minutes with this easy recipe. Top these savory cornmeal cakes with syrup for breakfast or serve with chili or fried chicken for dinner.
Servings: 12 hoe cakes
Ingredients
- 2 large eggs
- 1 cup buttermilk
- 2 Tablespoons melted butter plus extra for cooking
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon vegetable oil
Instructions
- Crack the eggs into a medium bowl and whisk until fully combined. Add the buttermilk and melted butter, then whisk again until smooth.
- In a separate large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Mix thoroughly to combine.
- Slowly stir the wet ingredients into the dry mixture, mixing until just combined. The batter should be thick but pourable. If it’s too thick, add a tablespoon of buttermilk at a time until it reaches the right consistency.
- Heat a cast-iron skillet or non-stick pan over medium heat. Add a mix of butter and oil for frying. When the butter melts and sizzles gently, the pan is ready.
- Scoop about ¼ cup of batter into the skillet and use the back of a spoon to shape it into a round. Cook for 2-3 minutes, or until bubbles form on the surface and the edges firm up.
- Flip the hoe cake with a spatula and cook for another 2 minutes, or until golden brown on both sides.
- Transfer cooked hoe cakes to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining batter, adding more butter and oil to the pan as needed.
- Serve the hoe cakes warm, stacking them on a plate and pairing them with butter, honey, maple syrup, or your favorite toppings. Enjoy!
Last Step:
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Notes
Keep leftover hoe cakes in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 139kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 190mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Calcium: 45mg | Iron: 1mg
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