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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

Bread 25 mins

Prep Time 10 mins
Cook Time 15 mins
Servings 8
Course Bread
Cuisine American
Author Robyn Stone
Southern Hoecakes make a great, simple side dish. Get this family-favorite recipe for Southern Hoecakes.


  • 1 cup flour self-rising
  • 1 cup buttermilk cornmeal self-rising
  • 1 cup fresh corn cut off the cob
  • pinch salt
  • pinch 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.

Nutritional Information

Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 93mg | Potassium: 179mg | Fiber: 3g | Sugar: 4g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

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Share it with the world!

I hope you enjoy them as much as we do!

Love ya,


Side Dish Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. we JUST ate our corn for dinner! Clearly, I need to buy some more! Im totally making these! they look delish!

  2. 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!

  3. 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

  4. 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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