Hoe Cakes (“Johnny Cakes”)

Fry a quick batch of Hoe Cakes in a cast iron skillet for an easy side dish recipe that pairs beautifully with all of your favorite Southern meals. Also called Johnny Cakes, these corn cakes are crisp on the outside, tender on the inside, and perfect with a pat of butter or a drizzle of honey!

Hoe Cakes are old-fashioned cornmeal griddle cakes, and they’re the most basic of Southern breads. Also called “Johnny Cakes,” they are traditionally served as a quick bread on the side of a lunch or dinner entrée. Hoe Cakes are great for soaking up pan juices and gravy, but they’re also tasty with a pat of butter, a drizzle of maple syrup or honey, or a smear of apple butter.

Origin of Hoecakes:

Hoecakes originated with the Native Americans, who had been using ground corn (maize) for thousands of years. As a result, the dish is sometimes called “Indian Hoecakes.” European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). 

Why do they call it a Hoe Cake?

There are many different names for this classic dish, including: hoecakes, hoe cakes, Johnny Cakes, Johnnycake and journey cake. The term “hoe cake” comes from the original method of preparation: the corn cakes were cooked on a type of iron pan called a hoe. Hoe was a colloquial term for griddle dating back to at least the 1600s in parts of England, where baking cakes on boards or griddles was commonplace.

What is the difference between Hoe Cakes and Pancakes?

While hoe cakes look a lot like the modern day breakfast pancakes that we all know and love, they are not the same thing. Pancakes are made fluffy and pliable with ingredients like eggs, flour, milk and leavening. By contrast, a hoe cake (or Johnny Cake) is essentially the most basic form of cornbread — a pan-fried, (sometimes unleavened) round made from a simple cornmeal batter. Hoe cakes are crisp and golden on the edges, dense and creamy on the inside, and sturdy enough to scrape up the rest of the meal that’s served on a plate.

How to make Hoe Cakes from Scratch:

This easy side dish comes together in just a few simple steps: mix the dry ingredients, mix the wet ingredients, combine and fry! If you can make pancakes on a griddle, then you can easily whip up a batch of classic Southern Hoe Cakes!

Ingredients:

• Cornmeal
• All-purpose flour
• Baking powder
• Sugar
• Salt
• Eggs
• Buttermilk
• Water
• Oil for frying

Step 1: Stir Together Dry Ingredients

To prepare the batter, whisk together the cornmeal, flour, baking powder, sugar and salt.

Step 2: Whisk Together Wet Ingredients

In a separate bowl or measuring cup, whisk together the eggs, buttermilk and water.

Step 3: Combine Batter

Stir the wet ingredients into the dry ingredients.

Step 4: Fry the Corn Cakes

Fry the Johnny cakes in oil in a cast iron skillet, working in batches. Make sure that you cook the corn cakes until the edges are a deep golden brown.

What to serve with Hoe Cakes:

Corn cakes are best when served warm with a pat of butter, honey, maple syrup or apple butter. Pair the classic Southern side dish with any of these entrées:

• Fried Chicken
• Shrimp and Grits
• Crock Pot Chicken and Gravy
• Slow Cooker Cowboy Pork and Beans
• Cornflake Chicken
• Crock Pot Ribs
• Pulled BBQ Chicken in the Crock Pot
• Crab Cakes
• Shrimp Creole
• Beef Barbecue
• Chili con Carne or “Good Luck” Southern Chili
• Smothered Pork Chops
• Grilled Chicken
• Southern Fried Catfish
• Sheet Pan Low Country Boil
• Smoked Sausage Pasta Bake
• Sweet Heat Southern Glazed Salmon

Preparation and Storage Tips:

• Hoe cakes are best when freshly fried and warm from the skillet. To keep them warm while you finish subsequent batches, place the cooked hoe cakes on a rimmed baking sheet in a 250 degree F oven.
• How to store Hoe Cakes: Wrap leftover hoe cakes tightly and store in the refrigerator for 3-4 days.
• Wrapped tightly, you can freeze hoe cakes for up to 3 months.
• To reheat leftover hoe cakes, place on a baking sheet and warm in a 350 degree oven for about 5-10 minutes. You can also microwave individual Johnny Cakes just until warmed through — about 20-30 seconds.

Cook’s Tips and Recipe Variations:

• Don’t have buttermilk? Make your own by stirring 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use in the recipe as instructed.
• If you don’t have a cast iron skillet, you can use any other heavy skillet or griddle.
• I use either vegetable oil, canola oil or peanut oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
• Instead of using oil in this recipe, try substituting with bacon grease! It’s a great way to add flavor to the hoe cakes.
• Optional add-ins: chopped jalapeno peppers, grated cheese, chopped bacon

More classic Southern sides that you might enjoy:

• Hush Puppies
• Skillet Cornbread
• Succotash
• Buttermilk Biscuits

Hoe Cakes

4.60 from 5 votes

Prep: 5 minutes

Cook: 15 minutes

0 minutes

Total: 20 minutes

Servings 15 cakes

Calories 91 kcal

Fry a quick batch of Hoe Cakes in a cast iron skillet for an easy side dish recipe that pairs beautifully with all of your favorite Southern meals!

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Ingredients

  

1x2x3x

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• ¾ teaspoon salt
• 2 eggs
• ¾ cup buttermilk
• ½ cup water
• ¼ cup vegetable, canola or peanut oil for frying

Instructions

• To prepare the batter, in a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
• In a large liquid measuring cup, combine eggs, buttermilk and water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
• To fry the griddle cakes, heat the oil in a cast iron skillet over medium heat. Ladle ¼ cup of batter onto the hot skillet. Repeat with additional batter, working in batches so that you don’t overcrowd the pan.

Notes

• Don’t have buttermilk? Make your own by stirring 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use in the recipe as instructed.
• If you don’t have a cast iron skillet, you can use any other heavy skillet or griddle.
• I use either vegetable oil, canola oil or peanut oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
• Instead of using oil in this recipe, try substituting with bacon grease! It’s a great way to add flavor to the hoe cakes.
• Optional add-ins: chopped jalapeno peppers, grated cheese, chopped bacon

Nutrition

Serving: 1hoe cakeCalories: 91kcalCarbohydrates: 16gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 23mgSodium: 139mgPotassium: 175mgFiber: 1gSugar: 2gVitamin A: 51IUCalcium: 65mgIron: 1mg

Keyword: hoe cakes, johnny cakes

Course: Breakfast, Side Dish

Cuisine: American, Southern

Author: Blair Lonergan

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