How to Make Perfect Southern Hoe Cakes (Johnny Cakes)

Get ready for some Southern comfort! These classic fried hoe cakes, also lovingly known as Johnny Cakes, are incredibly easy to whip up right in your kitchen. They come out wonderfully crisp on the outside and beautifully tender and fluffy inside, making them the perfect sidekick for your favorite hearty meals or simply delicious all on their own with butter and honey. They’re a true taste of tradition, and you won’t believe how quickly you can have a batch ready!

Hoe Cakes Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 15
• Yield: 15 Hoe Cakes
• Calories: 91 kcal per hoe cake

Ingredients for Perfect Hoe Cakes

Ready to make some magic happen? Here’s what you’ll need for a fantastic batch of hoe cakes:

• 1 cup yellow cornmeal (plain, not self-rising)
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• ¾ teaspoon salt
• 2 large eggs, lightly whisked
• ¾ cup buttermilk
• ½ cup water
• ¼ cup vegetable oil, canola oil, or peanut oil, for frying (choose a neutral oil with a high smoke point!)

Step-by-Step: Making Your Hoe Cakes

Whipping up these hoe cakes is a breeze! Follow these simple, encouraging steps, and you’ll be enjoying your homemade Johnny Cakes in no time.

1. Gather Your Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. Give it a good mix to make sure everything is combined evenly – this is the foundation for your lovely hoe cake batter!
2. Mix the Wet Stuff: In a separate bowl or a large liquid measuring cup, whisk together the lightly beaten eggs, buttermilk, and water until they’re smooth and ready to join the dry ingredients.
3. Combine Gently: Pour the wet ingredients into the bowl with the dry mixture. Now, here’s a key tip for tender hoe cakes: stir just until everything is combined. Don’t worry if there are a few small lumps; overmixing can make your Johnny Cakes tough, and we definitely don’t want that!
4. Heat Your Skillet: Pour the oil into a heavy skillet (a cast iron skillet is traditionally used and is fantastic for getting that perfect crispy edge, but any heavy skillet or griddle will work!) and heat it over medium heat until nice and warm. Getting the skillet properly hot is crucial for creating that wonderful texture on your hoe cakes!
5. Fry Your Hoe Cakes: Once the oil is hot, ladle about ¼ cup of batter for each hoe cake onto the skillet. Work in batches so you don’t crowd the pan – giving each hoe cake space ensures they fry evenly. Fry for a few minutes until the edges are a lovely deep golden brown.
6. Finish the Batch: Carefully flip the Johnny cakes using a spatula and fry the other side until golden brown as well. Transfer the finished hoe cakes to a plate lined with paper towels or a wire rack to drain any excess oil. Repeat with the remaining batter. If you’re making a large batch, you can keep the finished hoe cakes warm by placing them on a rimmed baking sheet in a low oven (around 250°F or 120°C) while you finish cooking the rest.

Hoe Cake Tips, Storage & Variations

Making these hoe cakes is pretty straightforward, but here are a few extra tips, plus how to store any delicious leftovers and fun ways to change things up!

• Buttermilk Swap: No buttermilk on hand? No problem! You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for about 5 minutes until it curdles slightly. You’ll only need ¾ cup of this for the hoe cake recipe, so you might have a little left over.
• Skillet Love: While a cast iron skillet is classic for frying Johnny cakes and gives them an amazing crust, don’t let not having one stop you! Any heavy skillet or griddle will get the job done beautifully.
• Flavor Boost: For extra rich flavor, try substituting the vegetable oil with bacon grease for frying your hoe cakes!
• Fun Add-ins: Want to customize your hoe cakes? Feel free to stir in chopped jalapeno peppers, grated or minced onion, grated cheese, or even cooked, chopped bacon into the batter before frying!
• Storing Leftovers: Let any leftover hoe cakes cool completely. Store them in an airtight container in the refrigerator for 3-4 days, or you can freeze them for up to 3 months.
• Reheating Hoe Cakes: The best way to bring leftover Johnny cakes back to life is in the oven! Place them on a baking sheet and warm in a 350°F (175°C) oven for about 5-10 minutes until heated through. You can also microwave individual hoe cakes for about 20-30 seconds, but the oven gives a better texture.

Hoe Cakes Nutrition Information (per serving)

Serving: 1 hoe cake

• Calories: 91kcal
• Carbohydrates: 16g
• Protein: 3g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 23mg
• Sodium: 139mg
• Potassium: 175mg
• Fiber: 1g
• Sugar: 2g
• Vitamin A: 51IU
• Calcium: 65mg
• Iron: 1mg

Please note: This is an estimated nutritional breakdown based on the ingredients listed.

Loving these hoe cakes? Pin this recipe for later and share the comfort with your friends!

If you enjoyed baking these treats, you might also be interested in trying our Easy Chocolate Biscuits for a different kind of indulgence!

Frequently Asked Questions About Hoe Cakes

How to Make Perfect Southern Hoe Cakes (Johnny Cakes)

Get ready for some easy, delicious comfort food! These classic fried hoe cakes, also called Johnny Cakes, are wonderfully crisp on the outside and fluffy inside. Made from a simple cornmeal batter and pan-fried, they're the perfect quick bread side dish for any Southern meal or tasty on their own with butter and honey. This recipe makes about 15 flavorful hoe cakes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast, Side Dish

Cuisine American, Southern

Servings 15 people

Calories 91 kcal

Equipment

• 1  Large bowl For mixing dry ingredients
• 1 Large liquid measuring cup Or a separate bowl for wet ingredients
• 1 Whisk
• 1 Heavy skillet Cast iron skillet is recommended for best results, but any heavy skillet or griddle works!
• 1 Ladle or 1/4 cup measure For portioning batter
• 1 Spatula For flipping
• 1 Plate Line with paper towels or a wire rack for draining
• 1 Rimmed baking sheet To keep cooked hoe cakes warm in the oven

Ingredients

  

• 1 cup yellow cornmeal Plain, not self-rising
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
•  ¾ teaspoon salt
• 2 large eggs Lightly whisked
• ¾ cup buttermilk
• ½ cup water
• ¼ cup vegetable oil, canola oil, or peanut oil, For frying (use a neutral oil with a high smoke point!)

Instructions

 

• In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
• In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and water.
• Pour the wet ingredients into the dry ingredients; stir just until combined. (A few lumps are fine!)
• Heat the oil in a heavy skillet over medium heat until warm
• Ladle ¼ cup of batter per hoe cake into the hot skillet. Fry in batches, about 2-3 minutes per side, until golden brown.
• Transfer cooked hoe cakes to a plate lined with paper towels or a wire rack to drain. Repeat with remaining batter.

Notes

• Buttermilk Swap: No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar; let sit 5 mins. You’ll need ¾ cup for the batter.
• Skillet Choice: A cast iron skillet is great for crispy edges, but any heavy skillet or griddle works for these Johnny Cakes.
• Flavor Boost: For extra richness, try frying your hoe cakes in bacon grease instead of oil!
• Mix-ins: Add chopped jalapenos, onion, cheese, or bacon to the batter for fun variations.
• Storing Leftovers: Store cooled hoe cakes in an airtight container in the fridge (3-4 days) or freezer (up to 3 months).
• Reheating: Warm leftovers in a 350°F oven (5-10 mins) for best results, or microwave briefly (20-30 secs).

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