Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup yellow cornmeal (stone-ground if possible)
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar (optional)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted (or neutral oil)
- 2–4 tbsp neutral oil or bacon fat, for cooking
- Butter, warm maple syrup, and apple butter, for serving
Do This
- 1. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
- 2. In another bowl, whisk buttermilk, egg, and melted butter; pour into dry ingredients and stir just to combine.
- 3. Let batter rest 5 minutes; add a splash of water if it seems very thick (it should be pourable but not runny).
- 4. Heat a cast-iron skillet or griddle over medium heat; add 1–2 tbsp oil or bacon fat to coat.
- 5. Drop batter in 2–3 tbsp portions (about 3 inches wide); cook 2–3 minutes until edges are crisp and bubbles form, then flip and cook 1–2 minutes more.
- 6. Keep cooked hoe cakes warm in a low oven while you finish the batch, adding more oil as needed.
- 7. Serve hot with butter, warm maple syrup, and a spoonful of apple butter on the side.
Why You’ll Love This Recipe
- Crisp, golden edges with a tender, slightly chewy center that tastes deeply of corn.
- Simple pantry ingredients and one bowl make this a fast, weeknight-friendly recipe.
- Equally at home at breakfast with maple syrup or at dinner alongside beans, greens, or chili.
- Easy to customize: make them sweeter, more savory, or cook them in bacon fat for extra flavor.
Grocery List
- Produce: None required (optional: green onions, jalapeño, or fresh herbs for savory variations)
- Dairy: Buttermilk, unsalted butter, large egg
- Pantry: Yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, neutral oil (or bacon fat), maple syrup, apple butter
Full Ingredients
For the Hoe Cake Batter
- 1 cup yellow cornmeal (fine or medium grind; stone-ground if possible)
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar (optional, but balances the corn flavor)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt (or 1/2 tsp fine table salt)
- 1 1/4 cups buttermilk, well shaken
- 1 large egg
- 2 tbsp unsalted butter, melted and slightly cooled (or neutral oil)
- 1–3 tbsp water, as needed to thin the batter slightly
For Cooking
- 2–4 tbsp neutral oil (vegetable, canola, or light olive oil) or bacon fat, divided, for greasing the skillet or griddle
For Serving (Highly Recommended)
- Softened butter
- Warm maple syrup
- Apple butter
- Optional: flaky sea salt for sprinkling
Step-by-Step Instructions
Step 1: Preheat the Griddle or Skillet
Set a heavy cast-iron skillet or flat griddle over medium heat so it has time to warm up while you mix the batter. If you are using an electric griddle, heat it to about 350–375°F (175–190°C). A properly heated surface is key to getting those beautifully crisp, browned edges without burning.
Have a small heatproof bowl of neutral oil or bacon fat and a pastry brush or folded paper towel ready so you can easily grease the cooking surface between batches.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until everything is evenly combined. This ensures the leaveners and salt are distributed throughout the batter so each hoe cake rises and seasons evenly.
Step 3: Combine the Wet Ingredients
In a separate small bowl or large measuring cup, whisk the buttermilk, egg, and melted butter until smooth and well blended. The buttermilk brings tang and tenderness, the egg binds and adds richness, and the melted butter adds flavor and helps with browning.
Make sure the melted butter has cooled slightly so it does not scramble the egg when you combine them.
Step 4: Make the Batter and Let It Rest
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir just until the flour and cornmeal are moistened and no large streaks of dry ingredients remain. A few small lumps are fine; overmixing can make the cakes tough.
Let the batter rest for about 5 minutes. During this time, the cornmeal will hydrate and thicken the mixture slightly. After resting, check the consistency: it should be thick but spoonable and pourable, similar to a loose cornbread batter or thick pancake batter. If it seems too stiff, add 1–3 tbsp water, 1 tablespoon at a time, stirring gently until you reach the desired consistency.
Step 5: Cook the First Side Until Edges Crisp
Lightly coat the hot skillet or griddle with 1–2 tbsp oil or bacon fat, tilting or brushing to spread it in a thin, even layer. The surface should shimmer but not smoke heavily.
Drop the batter onto the hot surface in portions of about 2–3 tablespoons each (a heaping cookie scoop or small ladle works well), spacing them so they have room to spread to roughly 3 inches wide. Gently nudge the batter into rounds if needed.
Cook without moving them for 2–3 minutes, until the edges look set and crisp, small bubbles form on the surface, and the bottoms are a deep golden brown. Adjust the heat as needed so they brown steadily without burning.
Step 6: Flip and Finish Cooking
Using a thin spatula, carefully flip each hoe cake. Cook the second side for another 1–2 minutes, until golden brown and cooked through in the center. If you gently press the center, it should spring back lightly but still feel tender.
Transfer the cooked hoe cakes to a wire rack set over a baking sheet, or directly to a plate, and keep them warm in a low oven (about 200°F / 95°C) while you cook the rest of the batch. Lightly re-grease the skillet between batches and continue until all the batter is used.
Step 7: Serve Hot with Butter, Maple Syrup, or Apple Butter
Serve the hoe cakes as soon as possible while they are hot and the edges are still crisp. Top each one with a small pat of softened butter so it melts into the warm cornmeal. Drizzle with warm maple syrup for a classic sweet breakfast version, or add a generous spoonful of apple butter on the side for a deeply spiced, old-fashioned touch.
For a rustic finish, sprinkle with a pinch of flaky sea salt just before serving, especially if you are using maple syrup; the light saltiness makes the corn flavor and sweetness pop.
Pro Tips
- Use cast iron if you can: A well-seasoned cast-iron skillet or griddle gives the best crisp, lacy edges and beautiful, even browning.
- Control the batter thickness: If your batter is too thick, your hoe cakes will be dense; too thin and they will spread too much. Aim for a thick but pourable consistency, adjusting with a spoonful of water as needed.
- Moderate, steady heat: Medium to medium-low heat lets the centers cook through while the edges crisp without burning. If they brown too quickly, turn the heat down slightly.
- Do not overcrowd the pan: Giving each cake room helps them brown better and makes flipping easier.
- Serve immediately: Hoe cakes are at their best straight from the griddle, when the outside is crisp and the inside is still steamy and tender.
Variations
- Savory Green Onion Hoe Cakes: Omit the sugar. Stir 2–3 finely sliced green onions (and optionally 1/4 cup shredded sharp cheddar) into the batter. Serve with sour cream or alongside beans and greens.
- Sweet Corn Hoe Cakes: Fold in 1/2 cup well-drained canned or thawed frozen corn kernels to the batter for extra pops of sweetness and texture. Great with maple syrup or honey.
- Bacon-Fried Hoe Cakes: Cook several slices of bacon first and use the rendered fat instead of oil for frying the cakes. Crumble the bacon over the finished hoe cakes for a smoky, salty crunch.
Storage & Make-Ahead
Hoe cakes are best fresh, but leftovers keep surprisingly well. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper. Reheat in a dry skillet over medium heat or in a toaster oven until warmed through and re-crisped at the edges.
To freeze, arrange cooled hoe cakes in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container, separating layers with parchment. Freeze for up to 2 months. Reheat from frozen in a 325°F (165°C) oven or toaster oven until hot. For the best texture, it is not recommended to make the batter more than 30 minutes in advance; instead, cook all the cakes and reheat as needed.
Nutrition (per serving)
Approximate values for 1 serving (about 2–3 hoe cakes, without toppings): about 340 calories, 14 g fat, 45 g carbohydrates, 3 g fiber, 8–9 g protein, and 560 mg sodium. Adding butter, maple syrup, or apple butter will increase the calories, fat, and sugars.
