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.
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).