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Southern Hoe Cakes (Easy Johnny Cakes)

Southern hoe cakes stacked on a white plate, golden brown and crispy on the outside with a soft cornbread center.
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Crispy Southern fried cornbread made in a hot skillet with simple pantry ingredients. Golden on the outside and soft in the center, these old-fashioned hoe cakes are the perfect bread side dish for beans, greens, and comfort meals.

Ingredients

Scale

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 2 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 2 tablespoons sugar (optional)

  • 2 large eggs

  • ¾ cup milk or buttermilk

  • 3/4 cup water

  • 1/3 cup  melted butter or oil

  • oil or bacon grease (for frying)

Instructions

  1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

  2. Make a well in the center and add the egg, buttermilk, water, and melted butter. Mix until just combined. Do not overmix.

  3. Heat a couple tablespoons of oil or bacon grease in a 12-inch cast iron skillet over medium to medium-high heat.

  4. Scoop about 3 tablespoons of batter and drop into the hot skillet, gently flattening slightly. Cook several at a time without overcrowding the pan.

  5. Fry until the edges begin to bubble and the bottom is golden brown, about 2–3 minutes. Flip and cook another 2–3 minutes until golden and cooked through.

  6. Remove and serve immediately with butter.

Equipment

Notes

  • Bacon grease gives the most authentic Southern flavor.

  • If the batter feels too thick, add a small splash of water.

  • For extra crispy edges, make sure your skillet is fully heated before adding the batter.

Nutrition

Find it online: https://pantryandspoon.com/southern-hoe-cakes-easy-johnny-cakes/