Published April 15, 2020.This post may contain affiliate links. Please read my disclosure policy.
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
We make pretty epic breakfasts every morning to start off the day. I often make omelettes and almost always have bacon on the menu as well.
Hoe Cakes
Hoe Cakes are a classic southern staple and essentially their version of the pancake. In its simplest form they consist of the following ingredients:
- Cornmeal
- Salt
- Hot Water
Just like any classic recipe, hoe cakes are considered peasant food. They were created based on what ingredients were readily available, and what they could afford. If you fast forward to current times, hoe cakes are often made with the addition of butter, eggs, flour, and sugar to further enhance the flavor.
Is It the Same as a Johnny Cake
Hoe cakes are the exact same as a Johnny Cake. Johnny Cakes were founded in the Northeast portion of the United States, and to be more exact, New England. In fact, Johnny Cakes were around before hoe cakes as they are dated back to the 18th century.
They were later adopted by the south and given their own name.
How to Make Them
Follow these easy instructions to make this recipe:
In a large bowl mix together the flour, cornmeal, baking powder, sugar, and salt.
In a separate bowl whisk the eggs, buttermilk, melted butter, and water until combined.
Add the wet ingredients to the dry ingredients and gently whisk just until combined.
Add a ½ cup to ¾ cup of batter to a griddle, frying pan or cast-iron skillet in oil or melted butter and cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
chef notes + tips
- It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
- To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.
- You can absolutely use milk in place of the buttermilk.
- If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
- You can also cook the hoe cakes in butter instead of oil.
More Breakfast Recipes
- Omelette
- Cinnamon Rolls
- Gravlax
- Quiche
- Corned Beef Hash
- French Toast
Be sure to follow me onFacebook,YouTube,Instagram,andPinterestand if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Easy Hoe Cakes Recipe (Johnny Cakes)
5 from 8 votes
After you taste one these easy to make cornmeal Hoe Cakes with syrup, you’ll forget all about ever wanting to eat pancakes again.
Servings: 8
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups fine cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 3 large eggs
- ¼ cup melted unsalted butter
- 1 cup buttermilk
- 2/3 cup water
- Oil for cooking
Instructions
In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
Add the wet ingredients to the dry ingredients in gently whisk just until combined.
Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
Serve with fresh berries, butter, and maple syrup.
Notes
Chef Notes:
- Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
- How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
- How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
- It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
- To further enhance the flavor of these hoe cakes, I would absolutely advise using rendered bacon fat instead of butter.
- You can absolutely use milk in place of the buttermilk.
- If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
- You can also cook the hoe cakes in butter instead of oil.
Nutrition
Calories: 306kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 80mgSodium: 255mgPotassium: 336mgFiber: 3gSugar: 5gVitamin A: 316IUCalcium: 116mgIron: 2mg
Course: Breakfast
Cuisine: American
Author: Chef Billy Parisi
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16 comments
- Donna Woods
We call them Hoe Cakes. I really like these as a bread with some vegetable or potato soup. Personally prefer hot water recipe. Yum. Thank you for making it look so easy. You have helped make cooking fun for me again.
- Reply
- WEllesley Harkrader
Ade these for my parents this morning and we all loved them ,they will be repeated often, thank you
- Reply
- Victoria Adams
Loved the hoe cakes., Yummy! Nice change from regular pancakes. Split the batter and served with organic maple syrup . Rest l added corn and served with Cuban black bean soup.
- Reply
- Donna A Pollock
Chef Billy, these Hoe Cakes are to die for delicious. I have had them only a few time, but, I got a hold of your recipe and made them myself and OMG re they ever good. I cooked a pot of Pinto Beans with a half of an onion and 2 garlic cloves, and a Serrano chili, and about 1/4 cup of chicken bullion base. Let them cook for 4 hours and Fried up some Pork Chops and ate like a pig. This was one of the Best Meals I have had in a long time. We need to have a little bit of our past every now and then. Great recipe Chef….thank you so much.
- Reply
excellent!
- Reply
- Alicia S
It is delicious! My kids love them along with my husband!
- Reply
excellent!
- Reply
- Teresa Hixson
Being from the South, Johnny cakes and biscuits were staple breads in our home. Momma always kept one or both in the warming oven for us.
They’re still a staple in my home today and Chef, my Momma and my Granny, and now me, all made them almost identical. If I don’t have bacon fat, I’ll melt lard. Oh, and Johhny cakes had to have some good Ole thick molasses on e’m. Another great one, Chef Billy. 😃- Reply
many thanks!
- Reply
- Maggie J
I am glad there are comments available, since I had the precooked cornmeal and was able to adjust. These Johnny cakes were delish! Thanks for your recipes, tips, they are really detailed and inspiring!
- Reply
- Colleen L.
These Johnny Cakes are easy to make, very tasty, and so satisfying. Bet the batter would make great waffles, too.
I enjoy watching your videos. Thanks for sharing your recipes, especially the ones from your family. Can’t say enough about your Sicilian S Cookies. Still thinking about those babies.
- Reply
- Shirley Voss
I heard (from another celebrity chef, years ago) that the term “Johnny” cake was an evolution of the word “journey” cake, allowing for a heavy New England accent. They were a food that was brought with when you went on a journey… therefore “journey cake” … but if you soften or drop the “R” in journey (as they do in New England) you get something that sounds like “Johnny” cake. I don’t know if the story is true.
- Reply
I’ve heard that before as well.
- Reply
- Sharon Archer
I made an error and used precooked cornmeal that I had bought to make arepas. (Maybe a recipe idea?). I had to thin it a ton but very tasty and filling. I put the rest in the freezer for when I want a little something something.
Thanks for your calm cooking…
- Reply
- Lou
Absolutely love your videos and receipes, will try those hoe cakes for sure
- Reply
- Theresa
Really easy, really tasty. I rarely have anything other than coffee for breakfast, but decided I needed a quarantine brunch this Sunday. I did cook mine in bacon grease and YUM! Served with fresh strawberries, bacon, coffee, and a mimosa (or 3) — thanks for the recipe!
- Reply
