Southern Fried Cornbread Hoecakes are those golden, crispy-edged rounds that instantly transport you to a sun-soaked Southern kitchen. With irresistibly crunchy exteriors and tender, corn-flavored middles, these hoecakes pair classic pantry staples with a dash of nostalgia and a heap of soul. Whether you remember them from Grandma’s cast iron skillet or you’re frying up your very first batch, Southern Fried Cornbread Hoecakes are pure comfort food—made to be passed around the table, topped with melting butter, and savored alongside your favorite greens or beans.
Ingredients You’ll Need
There’s a special kind of magic in transforming simple, everyday ingredients into something so memorable. Each item in this list has a role in creating the hoecakes’ signature flavor and texture, from giving that iconic corn flavor to adding a subtle lift or golden color. Here’s the rundown of what you’ll need for perfect Southern Fried Cornbread Hoecakes.
- Yellow Cornmeal: The heart and soul of the hoecakes—choose a medium grind for the perfect mix of crunch and tenderness.
- All-Purpose Flour: Helps hold the cakes together and adds a soft, fluffy bite in every mouthful.
- Baking Powder: Provides a gentle lift, so your hoecakes are never too dense or heavy.
- Baking Soda: Ensures just the right amount of browning and interacts with the buttermilk for a subtle tang.
- Salt: Balances the flavors and brings out the sweetness of the corn.
- Sugar (optional): Adds a hint of sweetness that’s especially good if you like your cornbread a bit on the sweet side.
- Large Egg: The binder that keeps everything together—don’t skip this one!
- Buttermilk: Lends a tangy note and helps produce extra-tender, moist hoecakes.
- Water: Loosens the batter for easy spreading on the skillet.
- Bacon Grease or Vegetable Oil: Bacon grease brings smoky, old-fashioned flavor, while vegetable oil keeps things vegetarian and wonderfully crisp.
- Oil for Frying: Adds those golden, crispy edges that make hoecakes so craveable.
How to Make Southern Fried Cornbread Hoecakes
Step 1: Mix the Dry Ingredients
Start by grabbing your largest mixing bowl—this is where the magic begins! Whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar together, making sure everything gets evenly dispersed. This step is essential for an even rise and balanced flavor in every single Southern Fried Cornbread Hoecake.
Step 2: Combine the Wet Ingredients
In a separate bowl, crack the egg and give it a quick whisk. Pour in the buttermilk and water, and stir until smooth. The buttermilk brings a signature tang, helping your hoecakes stand out from the crowd. This step ensures the egg is thoroughly distributed, so you get the perfect texture from the very first batch.
Step 3: Bring it All Together
Pour the wet ingredients over your dry mix and stir gently—just until everything is moistened. Don’t overmix; a few lumps are totally fine and actually keep the hoecakes from getting tough. Now, stir in the melted bacon grease or oil, ensuring it runs through the batter for that irresistibly rich flavor (and makes your kitchen smell absolutely divine!).
Step 4: Heat the Skillet
Place your trusty cast iron skillet (or griddle) over medium heat and coat it with a thin layer of oil. Wait until the oil shimmers—a sign it’s hot enough—so those hoecakes will crisp up perfectly on the outside without burning.
Step 5: Fry the Hoecakes
Drop spoonfuls of batter (about two tablespoons each) onto the hot skillet, gently flattening with the back of a spoon. Let them cook for 2–3 minutes per side. When the edges are golden and crispy, and the center feels set, flip them to finish the other side. Work in batches, and transfer cooked hoecakes to a plate lined with paper towels to drain excess oil.
Step 6: Serve and Savor
Time for the best part: devouring your freshly made Southern Fried Cornbread Hoecakes! These beauties are at their prime when served piping hot, whether you’re topping them with butter, a drizzle of honey, or your favorite Southern sides.
How to Serve Southern Fried Cornbread Hoecakes
Garnishes
Top your hoecakes with a generous pat of creamy butter that melts into every corner, or drizzle with honey for a sweet and savory contrast. You can also scatter a handful of sliced green onions, a pinch of flaky sea salt, or a smattering of crumbled bacon for an extra-special touch. There’s no wrong way to dress up Southern Fried Cornbread Hoecakes—so customize to your heart’s content!
Side Dishes
Southern Fried Cornbread Hoecakes are dreamy sidekicks for a bowl of slow-cooked collard greens, smoky black-eyed peas, or a rich pot of pinto beans. For a true feast, add them to a plate of crispy fried chicken, barbecue pulled pork, or alongside a sunny morning scramble. No matter your menu, these hoecakes bring the down-home charm.
Creative Ways to Present
If you’re feeling playful, use mini hoecakes as a base for party appetizers—try topping with pulled pork, sliced tomatoes, or whipped pimento cheese for a bite-sized treat. Stack a few with layers of sautéed greens as a stunning vegetarian side, or serve them with an array of jams and hot sauces for a brunch board that steals the show. Have fun and let your Southern Fried Cornbread Hoecakes shine in unexpected ways!
Make Ahead and Storage
Storing Leftovers
To store leftover hoecakes, allow them to cool completely, then transfer to an airtight container. They’ll stay fresh in the refrigerator for up to three days, making them a great option for an easy breakfast or lunch add-on. Keep them separated with parchment or wax paper to prevent sticking.
Freezing
Southern Fried Cornbread Hoecakes freeze like a dream. Lay them out in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to two months. Thaw overnight in the refrigerator, or reheat straight from frozen for a speedy meal side.
Reheating
To bring back that irresistible crispiness, reheat your hoecakes in a hot skillet with a splash of oil for a couple of minutes on each side. You can also warm them in a 350°F oven, wrapped loosely in foil, until heated through. The microwave works in a pinch, but you’ll lose some of that signature texture—so the stovetop or oven is best!
FAQs
Can I make Southern Fried Cornbread Hoecakes without buttermilk?
Absolutely! If you’re out of buttermilk, just add one tablespoon of lemon juice or white vinegar to regular milk, stir, and let it sit for five minutes before using. This quick hack gives you that classic tanginess and keeps your hoecakes tender.
What’s the difference between hoecakes and pancakes?
Southern Fried Cornbread Hoecakes are made with cornmeal and have a heartier, more rustic texture than traditional pancakes. They’re also fried until golden and crispy, offering a savory, corn-focused flavor that sets them apart from their sweeter, fluffier cousins.
Can I make these gluten-free?
Definitely! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Just make sure the cornmeal you use is certified gluten-free, and you’ll have a batch of Southern Fried Cornbread Hoecakes everyone can enjoy.
Which oil is best for frying?
A high-heat oil like vegetable, canola, or peanut oil is ideal for frying up hoecakes, but if you want an extra punch of flavor, bacon grease is a classic choice. Whichever you choose, just make sure the oil is nice and hot before each batch.
Can I add mix-ins to the batter?
Yes! Southern Fried Cornbread Hoecakes are wonderful with a mix of chopped green onions, diced jalapeños, shredded cheese, or even corn kernels folded into the batter. Just don’t overload them so the cakes stay crisp and easy to flip.
Final Thoughts
It’s hard not to fall in love with the down-home flavor and satisfying crunch of Southern Fried Cornbread Hoecakes. Whether you’re recreating memories or making new ones, these skillet-fried gems are meant to be shared and savored. So grab your favorite skillet, get that oil sizzling, and treat yourself and your loved ones to a plateful of Southern comfort—hoecakes style!
Print
Southern Fried Cornbread Hoecakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 hoecakes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern, American
- Diet: Non-Vegetarian
Description
Enjoy the crispy and flavorful goodness of Southern Fried Cornbread Hoecakes with this easy-to-follow recipe.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
Wet Ingredients:
- 1 large egg
- 3/4 cup buttermilk
- 1/4 cup water
- 2 tablespoons bacon grease or vegetable oil (plus more for frying)
Instructions
- Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Cooking: Heat a large cast-iron skillet or griddle over medium heat and add a thin layer of oil. Drop spoonfuls of batter onto the skillet, flattening slightly. Fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels and serve hot.
Wet Ingredients: In a separate bowl, beat the egg and mix in buttermilk and water. Pour the wet ingredients into the dry ingredients and stir until just combined. Mix in the bacon grease or oil.
Notes
- For extra flavor, add chopped green onions or a pinch of cayenne pepper to the batter.
- Hoecakes pair perfectly with collard greens, black-eyed peas, or fried chicken.
Nutrition
- Serving Size: 1 hoecake
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
