Have I got a treat for you! Sweet corn is definitely in season bringing about tons of ideas for corn recipes. However, one of my favorites growing up has always been fresh from the griddle Southern hoecakes.

Have you ever had them?

If not, you really should make them soon.

Like today.

And then again tomorrow.

They are scrumptious.

And easy.


Hoecakes, also called corn cakes or Johnny cakes, make a delicious appetizer or side dish topped with a big pat of butter, a little sour cream and fresh chives, or even tomatillo salsa verde.

Paired with pork tenderloin or alongside a big salad, you can really fit hoecakes into just about any menu.

And I have a little secret for you — they are husband, boyfriend, Daddy, or guy you are trying to impress good!


They’ll love you even more for them.

The only thing I can’t promise from these hoecakes is probably world peace.

But here’s a thought, maybe if everyone had a few more hoecakes, we wouldn’t have to worry about that either.

Ya think?


But you know what, on second thought, Grandmother always said love and charity begin at home.

And her house was always full of both.


Here’s how you make them.


Start with one of these babies.


Cut the kernels off of the cob. This gives you the freshest and best possible hoecake.



In a large bowl, add flour.


Then your cornmeal.


Next comes the salt and pepper.


A little sugar.


Melted butter.

You knew it was coming, didn’t you?


Some buttermilk.


An egg


Mix it all together until it is well-combined.


Get your griddle ready with some butter on medium heat.


Scoop your hoecake batter onto your griddle like you would pancakes.

Cook until browned on one side and then flip.

Remove from griddle and serve immediately.

If you do not want to make all of the hoecakes in one day, simply cover the batter in an airtight container and refrigerate for up to two days.

I can’t wait to hear how you much you love them.



Southern Hoecakes Recipe

Southern Hoecakes make a great, simple side dish. Get this family-favorite recipe for Southern Hoecakes.

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8
Author: Robyn Stone


  • 1 cup flour self-rising
  • 1 cup buttermilk cornmeal self-rising
  • 1 cup fresh corn cut off the cob
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon sugar
  • 4 tablespoons butter melted
  • 1 cup buttermilk
  • 1 egg
  • butter for griddle


  • Mix together all ingredients except the butter for the griddle.
  • Place butter on the griddle over a low medium heat.
  • Scoop hoecake batter onto griddle as you would pancakes.
  • Cook until lightly browned on one side and then flip.
  • Cook on second side until lightly browned and then remove to a serving platter.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch



I hope you enjoy them as much as we do!

Love ya,



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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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22 Comments Leave a comment or review

  1. I love hoe cakes and haven’t had one since I lived in Knoxville. What’s wrong with me?? This will cure all my ills and then I’ll work on world peace as soon as I order some American corn meal. I promise!

  2. These look so good! I certainly am a corn loving baker! Have you ever had Chachapas? They are traditionally Venezuelan, very similar to these, just thinner and wrapped around cheese, bacon, ham, veggies, pulled pork…Also amazing!

  3. I’ve never had one. Clearly, that needs to change! It will be another month before the fresh corn shows up around hete so I will have to wait, darn it.

    1. Hoecakes are worth stalking your fresh corn supplier at the farmer’s market, produce stand, or produce section at the grocery store.

  4. These look so good! I’ve always wanted to make them but never have. Your recipe looks yummy! Do you know they are called hoe cakes because long, long ago they were actually made on a hoe, over an open fire? Cool huh?

    1. Isn’t that the coolest? It’s pretty amazing how so many delicious dishes originated. Can’t wait to hear from you when you’ve tried these.

  5. These look wonderful. I just made some peppers the other day that would be perfect with them. I’m going to make some this weekend. I’ll let you know how they turn out!

  6. Okay, I’m about to expose my complete non-southerness here when say that I have never heard the term “hoecakes”. Thankfully I have tasted these delicious treats, but always under the name of corn cakes. Whatever you call them, they look wonderful!

  7. Now I’m torn between throwing a pork roast in the crockpot & making these on the side or your basil cream sauce fettucine tonight~GAH!

  8. They look wondreful. I was wondering what can I subsitute for the buttermilk cornmeal, Where I come from we only have regular cornmeal. would appreciate your input. Thank you very much

  9. When I was growing up my grandmother always had what we called fried cornbread. It was similar to hoecakes but she didn’t add the corn but boy were those really good. Special memories!

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