Description
Quick and Easy Hoe Cakes are crispy, golden Southern-style fried cornbread pancakes made from simple pantry ingredients. With a crunchy exterior and soft, fluffy center, they’re perfect as a side dish, snack, or breakfast treat. Traditionally cooked on a hot skillet, these comforting corn cakes bring authentic Southern flavor to your table in minutes.
Ingredients
Scale
- 1 cup self-rising flour
- 1 cup self-rising cornmeal
- 2 eggs, beaten
- 1 tablespoon sugar
- ¾ cup buttermilk
- ½ cup water
- ½ cup vegetable oil (divided for frying)
Instructions
- In a large bowl, mix self-rising flour, self-rising cornmeal, and sugar.
- Add beaten eggs and buttermilk, stirring to combine.
- Gradually add water until a smooth, thick batter forms.
- Let batter rest for 10 minutes.
- Heat ¼ cup vegetable oil in a skillet over medium heat.
- Spoon batter into the skillet (about ¼ cup per hoe cake).
- Fry for 2–3 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
- Repeat with remaining batter, adding more oil as needed.
Notes
- Do not overmix the batter—this keeps hoe cakes tender.
- A cast-iron skillet gives the best crispy texture.
- For extra flavor, add corn kernels, chopped scallions, or cheese.
- Serve warm for best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Breakfast
- Method: Frying
- Cuisine: Southern / American
Nutrition
- Serving Size: 1–2 hoe cakes
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: hoe cakes, fried cornbread, Southern cornbread, skillet corn cakes, easy cornbread recipe