Southern Hoecakes Recipe
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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!
Promise!
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
Ingredients
- 1 cup (113 g) flour, self-rising
- 1 cup (122 g) buttermilk cornmeal, self-rising
- 1 cup (149 g) fresh corn, cut off the cob
- pinch (0.4 g) kosher salt
- pinch (0.3 g) ground black pepper
- 1 tablespoon (12 g) sugar
- 4 tablespoons (57 g) butter, melted
- 1 cup (245 g) buttermilk
- 1 (50 g) egg
- butter for griddle
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you enjoy them as much as we do!
Love ya,
Robyn
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!
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!
The word “hoecakes” makes me laugh. I’m adding this to the weekend breakfast rotation as soon as local corn’s in season.
These look fantastic! Can’t wait to try this recipe soon!
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?
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.
At my dad’s house it is a battle between cornbread and hoe cakes since he married my step-mom. I remain neutral since I love them both 😉
That’s a battle where everyone wins!
Hoe cakes. I have never had them! Next time we do pork, I’ll have to test this recipe out.
You are going to love them forever. Promise.
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.
Hoecakes are worth stalking your fresh corn supplier at the farmer’s market, produce stand, or produce section at the grocery store.
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!
Well now, that sounds just down right yummy! I can’t wait for you to share that recipe!
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!
You need to right that wrong as soon as possible. You know, in the name of world peace and all. 🙂