Hoecakes are simple cornmeal cakes cooked in a hot skillet or on a griddle.
Recipes vary across the South—some include eggs, milk, sugar, or additional flour—but this budget-friendly version keeps things especially simple.
All you need is cornmeal, self-rising flour, water, and oil.
Ingredients
For approximately 8 small hoecakes:
- 1 cup yellow cornmeal
- ½ cup self-rising flour
- 1 cup warm water, plus a little more if needed
- 2–3 tablespoons neutral cooking oil, for frying
Optional: a pinch of salt, black pepper, chopped green onions, shredded cheese, or a little sugar for a sweeter version.
No self-rising flour? Use all-purpose flour with the appropriate amount of baking powder and salt added to replace the self-rising flour.
How to Make Hoecakes
1. Make the Batter
Combine the cornmeal and self-rising flour in a bowl.
Gradually stir in the warm water.
The batter should be thick but spoonable and hold its shape when dropped into the skillet.
If it’s too dry, add water a tablespoon at a time. If it’s too loose, add a little more cornmeal.
2. Heat the Skillet
Heat a cast-iron or heavy skillet over medium heat.
Add enough oil to coat the cooking surface.
Let it get properly hot before adding the batter. You want to hear a gentle sizzle immediately—otherwise the hoecakes may absorb too much oil and become greasy.
3. Fry the Hoecakes
Spoon small portions of batter into the skillet and gently flatten them.
Don’t make them too thick. Smaller, thinner hoecakes cook more evenly and develop better crispy edges.
Cook for several minutes until the underside is golden and firm.
Flip carefully and cook the second side until golden brown and cooked through.
4. Serve Hot
Transfer to paper towels or a wire rack.
Serve immediately with a pat of butter.
For something sweet, add honey, sorghum syrup, maple syrup, preserves, or apple butter.
For a savory meal, serve them alongside eggs, fried potatoes, beans, collard greens, chili, or stew.
Tips for Perfect Hoecakes
If they’re falling apart: The batter may be too wet, the cakes may be too large, or you’re flipping too early. Make them smaller and let the first side develop a firm golden crust before turning.
If they’re greasy: Your skillet probably wasn’t hot enough. The batter should sizzle as soon as it touches the pan.
For crispier edges: Keep the cakes relatively small and don’t overcrowd the skillet.
For more flavor: Add green onions, black pepper, or a little shredded cheddar to the batter.
Storage & Reheating
Hoecakes are best straight from the skillet, when the edges are still crisp.
Leftovers can be refrigerated in an airtight container for 3–4 days.
Reheat them in a skillet, oven, toaster oven, or air fryer rather than the microwave if you want to restore some of the crispness.
They can also be frozen for about 2–3 months. Place parchment between the cakes before freezing so they’re easy to separate.
Recipe Information
Prep: 5 minutes
Cook: 15–20 minutes
Total: About 25 minutes
Yield: Approximately 8 small hoecakes
Method: Skillet
Cuisine: Southern American
Sometimes the best recipes really are the simplest.
Cornmeal, flour, water, and a hot skillet are enough to make something golden, crisp, comforting, and equally at home beside a plate of eggs or a bowl of beans.
Just don’t forget the butter.