If there’s one recipe that makes me feel completely at home, it’s Grandma’s hoecakes. Just the thought of them brings back the smell of her tiny kitchen—the buttery sizzle in her old cast iron skillet, the warm aroma of cornmeal toasting, and her humming along to the radio as she worked her magic. They weren’t anything fancy, but they didn’t need to be. Hoecakes are simple, comforting, and just downright good.
Grandma used to tell me that hoecakes were “poor folks’ food,” but to us, they felt like a feast. She’d make them to go with just about anything: a pot of greens, a big bowl of pinto beans, or even fried chicken when the whole family came over. And if there happened to be a few leftover by the next morning, she’d heat them up and slather on butter and honey for breakfast.
When I finally got around to asking her how to make them, I remember her laughing and saying, “There’s nothing to it—just a little cornmeal and love.” Of course, like most things Grandma made, it wasn’t really about the ingredients. It was about knowing just when to flip them, how to get those crispy edges without burning them, and having the patience to stand at the stove while everyone else waited eagerly at the table.
If you’ve never made hoecakes before, don’t worry—they’re as straightforward as it gets. But like Grandma always said, the secret is to keep it simple and let the cornmeal do its thing.
What Exactly Are Hoecakes?
Hoecakes are a Southern classic, made with just a few pantry staples. Think of them as a cross between cornbread and pancakes. They’re savory, slightly crisp on the outside, and soft in the middle. The name comes from way back when folks used to cook them on the flat side of a farming hoe over a fire. (Don’t worry, we’re sticking to a skillet today!)
They’re incredibly versatile—you can serve them sweet with a drizzle of honey, savory alongside collard greens or a hearty stew, or just snack on them plain. Honestly, I think they’re best straight out of the skillet when they’re still warm and just a little bit crispy.
Tips for Perfect Hoecakes
Over the years, I’ve picked up a few tricks to get hoecakes just right. These tips are Grandma-approved, so trust me when I say they’ll help:
- Use a cast iron skillet. A cast iron skillet is the gold standard for hoecakes. It heats evenly and gives you those perfectly crisp edges. If you don’t have one, use the heaviest pan you’ve got.
- Don’t rush. Hoecakes cook best over medium heat. If the skillet’s too hot, they’ll burn before the inside is done.
- Let the batter rest. This step might seem small, but it makes a difference. A 5-10 minute rest gives the cornmeal time to absorb the liquid, making the hoecakes tender and easier to work with.
- Keep the oil hot. You want the batter to sizzle the second it hits the skillet. If it doesn’t, the cakes will soak up too much oil and turn greasy.
Grandma’s Famous Hoecakes Recipe
Ingredients:
- 1 cup fine cornmeal (yellow or white, whichever you prefer)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional, but Grandma always added a pinch)
- 3/4 cup buttermilk (or regular milk with a splash of vinegar added)
- 1 large egg
- 2 tablespoons melted butter
- Oil for frying (vegetable or canola works best)
Instructions:
- Mix the dry ingredients.
In a medium bowl, stir together the cornmeal, flour, baking powder, salt, and sugar. Grandma always used a fork for this part, saying it worked better than a whisk. - Add the wet ingredients.
In a separate bowl or measuring cup, whisk together the buttermilk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined. The batter will be thick but pourable—don’t overmix it! - Let it rest.
Set the batter aside for about 5-10 minutes while you heat your skillet. This step lets the cornmeal absorb some of the liquid, making the hoecakes softer inside. - Heat your skillet.
Place a cast iron skillet over medium heat and add a tablespoon of oil. Once the oil is hot and shimmering (but not smoking), you’re ready to cook. - Cook the hoecakes.
Drop about 2-3 tablespoons of batter into the skillet for each hoecake. Use the back of a spoon to gently spread the batter into small circles. Cook for 2-3 minutes, or until the edges are golden and crisp. Flip and cook for another 1-2 minutes on the other side.If the skillet starts to dry out, add a little more oil between batches. (source:Ineskohl.info)
- Serve warm.
Transfer the cooked hoecakes to a plate lined with paper towels to soak up any excess oil. Serve them immediately or keep them warm in a low oven while you finish the batch.
How to Enjoy Them
There’s no wrong way to eat a hoecake. Here are some of our family’s favorite pairings:
- With Stews or Greens: They’re perfect for soaking up the juices from dishes like collard greens, gumbo, or even chili.
- Breakfast Style: Spread with butter and honey or maple syrup for a simple, cozy breakfast. Add a side of bacon and eggs if you’re feeling fancy.
- Snack Time: Honestly, they’re delicious all on their own, straight from the skillet. I’ve been known to sneak a few before they even make it to the table.
A Little Room for Creativity
While Grandma was a stickler for her original recipe, I’ve played around with a few variations over the years:
- Cheesy Hoecakes: Add a handful of shredded cheddar to the batter for a savory twist.
- Herb-Infused: Mix in a teaspoon of fresh chives, parsley, or thyme for extra flavor.
- Spicy Kick: Stir in a pinch of cayenne pepper or some chopped jalapeños if you like a little heat.
I can’t make these without thinking of Grandma. Her hoecakes were a little tradition that brought everyone together, whether it was a big family gathering or just a quiet meal on a weekday. And every time I cook them, I feel like she’s right there in the kitchen with me, watching over my shoulder and making sure I don’t burn them.
If you’ve never made hoecakes before, I hope you give this recipe a try. They’re simple, satisfying, and made to share. So grab a skillet, pour yourself a glass of sweet tea, and let’s keep the tradition alive.
