BEST HOECAKES RECIPE {FRIED CORNBREAD}

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Best Hoecakes Recipe {Fried Cornbread} are light, fluffy cornmeal pancakes. They can be eaten as an alternative to pancakes or as a side instead of cornbread.

Another name that you may have heard these called is Southern Johnny Cakes.

Best Hoecakes Recipe {Fried Cornbread}

Because Best Hoecakes Recipe is fried in a little oil the edge gets brown and crispy while the middle is light and fluffy. This textural combination makes this simple recipe a winner.

Hoecakes are made from basic simple ingredients. You cook them in a little oil just like pancakes. That crispy edge is everything!

Top Tips for Best Hoecakes Recipe {Fried Cornbread}

  • Have all of your ingredients at room temperature.
  • Next, whisk dry ingredients together in one bowl.
  • Then, whisk wet ingredients together in another bowl.
  • Make a well in the dry ingredients and pour wet ingredients into the dry. Stir gently with a spoon or spatula to combine until ingredients are just moistened.
  • Don’t overmix. The gluten in the flour starts to develop as soon as liquid touches it, and the more you mix, the tougher the gluten becomes. Tough gluten makes tough pancakes. If your batter has lumps, that’s fine; they’ll cook out on the griddle.

Cooking your Hoecakes

  • Use a heavy nonstick griddle or well-seasoned cast-iron skillet for even heat distribution.
  • Heat your griddle or pan over medium heat until a drop of water skitters across the surface.
  • Lightly grease the pan with oil
  • Use a ladle, measuring cup, or spring release scoop to evenly portion out the batter.
  • Form as many pools of batter as your pan will comfortably hold, leaving a little room between pancakes for flipping.
  • Turn your pancake over when it’s dry around the edges and has bubbles on the top. You can peek to see if the bottom has browned before you flip it. Additionally, the second side will cook more quickly than the first.
  • Finally, once you’ve flipped the pancake DO NOT press down on it!

Keep your Hoecakes Warm

Try to serve your hoecakes and pancakes fresh from the griddle. Which may mean serving them a few at a time. However, if you must keep them warm while waiting, arrange them in a single layer on an oiled oven-safe tray. Do no cover or stack them and do not keep them in the oven warm for more than 20 minutes.

Best Hoecakes Recipe {Fried Cornbread}

SHOP THIS POST

  1. heavy nonstick griddle or griddle pan
  2. well-seasoned cast-iron skillet
  3. heat resistant spatula

More deliciousness!

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Best Hoecakes Recipe {Fried Cornbread}

Best Hoecakes Recipe {Fried Cornbread}

Best Hoecakes Recipe {Fried Cornbread} are light, fluffy cornmeal pancakes. They can be eaten as an alternative to pancakes or as a side instead of cornbread.

Author: Paula
4.75 from 4 votes
Print Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 16 cakes

Equipment

  • cast iron skillet

Ingredients

  • 1 and 1/4 cup self-rising cornmeal
  • 3/4 cup self-rising flour
  • 2 large eggs beaten
  • 1 tablespoon granulated sugar
  • 3/4 cup buttermilk
  • 1/3 to 1/2 cup whole milk for the consistency you want the batter
  • 1/4 cup vegetable oil, bacon grease, or melted butter
  • oil for frying

Instructions

  • Heat 1 to 2 tablespoons oil in a heavy nonstick griddle or well-seasoned cast-iron skillet over medium heat.
  • Whisk dry ingredients together in one bowl. Whisk wet ingredients together in another bowl.
  • Make a well in the dry ingredients and pour wet ingredients into the dry. Stir gently with a spoon or spatula to combine until ingredients are just moistened. Don’t overmix. 
  • When the griddle is ready, pour 1/4 cup batter onto the griddle. Cook 1 to 3 minutes per side. (The Hoecake is ready to be turned over when it's dry around the edges and bubbles have formed over the top.)
  • Remove to a platter. You can keep them warm in a 300° oven while you finish cooking. Serve warm or hot.

Nutrition

Calories: 121kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 25mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Calcium: 24mg | Iron: 1mg
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7 Comments

  1. 5 stars
    I love this recipe and its the only one I use. I was just wondering why you use milk instead of water? I’ve seen alot of other recipes and they all use water in the place where you use whole milk. Also I’ve never used water I always do it your way.

    1. I almost always replace water in a recipe with milk or vegetable/chicken broth (depending on the recipe) because it adds more nutrients and flavor.

  2. 4 stars
    I do not have self-rising flour or cornmeal. How much baking powder/soda should be used?

    1. This equals one cup of self-rising >> 1 cup all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon salt

4.75 from 4 votes (2 ratings without comment)

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