I can never resist the crispy golden edges and tender cornmeal center of these Southern Cornbread Hoecakes. They’re the kind of simple, skillet-fried side that steals the spotlight from everything else on the plate.

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I love Southern Cornbread Hoecakes because they’re loud in all the right ways: crisp edges, golden crust, and that tender middle that begs for butter or honey. I’m obsessed with the way yellow cornmeal brings that gritty, honest bite, while buttermilk keeps each cake soft enough to tear apart with your fingers.

And yes, I want them next to greens, beans, stew, fried chicken, whatever is on the table. But I’ll also eat them straight from the plate, no apology.

That crackly outside gets me every time. Simple.

Southern. Absolutely impossible for me to stop reaching for one more bite.

Ingredients

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Yellow cornmeal gives hoecakes that gritty, golden crunch you’re really here for.
All-purpose flour keeps them from falling apart, so they flip without drama.
Baking powder brings the puff, making each cake lighter than it looks.
Granulated sugar adds a little sweetness, not dessert-level, just Southern nice.
Fine salt wakes everything up, because bland cornbread is honestly sad.
The egg helps bind things together and adds a little richness.
Buttermilk brings tang, tenderness, and that old-school skillet bread flavor.
Melted butter or bacon drippings add fat, flavor, and serious comfort.
Vegetable oil makes those crispy edges happen.
Basically, don’t skimp.
Butter or honey on top? Plus, you’ll probably want both.

Ingredient Quantities

1 cup yellow cornmeal

1 cup all purpose flour

1 tablespoon baking powder

2 tablespoons granulated sugar

1 teaspoon fine salt

1 large egg

1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar)

2 tablespoons melted butter or bacon drippings

Vegetable oil for frying (enough to coat skillet, about 1/4 inch deep)

Butter or honey for serving, optional

How to Make this

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1. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1 teaspoon fine salt.

2. In a separate bowl beat 1 large egg, then stir in 1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar) and 2 tablespoons melted butter or bacon drippings until combined.

3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be thick but spoonable. Add a splash more milk if it feels too stiff.

4. Pour enough vegetable oil into a large skillet to coat the bottom to about 1/4 inch deep and heat over medium to medium high until shimmering and hot. A drop of batter should sizzle on contact.

5. Reduce heat to medium if oil is smoking. Using a 1/4 to 1/3 cup measure, drop spoonfuls of batter into the hot oil, leaving space between each hoecake. Do not overcrowd the skillet.

6. Fry until the bottoms are golden brown and bubbles appear on the surface, about 2 to 3 minutes.

7. Flip the hoecakes and cook the second side until golden and cooked through, another 2 to 3 minutes. Adjust heat as needed to prevent burning and ensure cooked centers.

8. Transfer finished hoecakes to a paper towel lined plate or wire rack to drain any excess oil and keep warm in a low oven while you cook remaining batches.

9. Continue frying remaining batter, adding more oil to maintain depth if necessary, and wiping out any burned bits from the skillet between batches.

10. Serve the hoecakes hot with butter or honey, or alongside stews, soups, or greens.

Equipment Needed

1. Large mixing bowl
2. Small mixing bowl or liquid measuring cup for wet ingredients
3. Whisk
4. Measuring cups and measuring spoons
5. 1/4 to 1/3 cup measure or small scoop
6. Large skillet or cast iron pan
7. Spatula or slotted turner
8. Paper towels and a wire rack or plate for draining and keeping warm

FAQ

What should the batter look like? It should be thick but pourable, similar to pancake batter with some body. If too thick add a tablespoon or two of buttermilk; if too thin add a tablespoon of flour or cornmeal.

What oil temperature and cooking time are best? Heat oil over medium to medium-high until it shimmers; test with a drop of batter that should sizzle and brown in 30 to 45 seconds. Fry hoecakes about 2 to 3 minutes per side until golden and cooked through.

Can I use regular milk instead of buttermilk? Yes. Use 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes to thicken, then use as the recipe indicates.

Bacon drippings or butter which is better? Both work well. Bacon drippings add savory depth and a richer crust, butter gives a classic, slightly sweeter flavor. Use 2 tablespoons of either.

How do I store and reheat leftovers? Cool completely, store in an airtight container in the fridge for up to 3 days. Reheat in a 350 F oven or toaster oven for 5 to 8 minutes to crisp the exterior. Microwave will soften them quickly but lose crispness.

Can I make these gluten free? Yes. Replace the 1 cup all purpose flour with a 1 to 1 gluten free baking flour blend that contains xanthan gum. Expect a slightly different crumb and handle the batter gently.

Southern Cornbread Hoecakes Recipe Substitutions and Variations

Cornmeal: swap with stone ground cornmeal for more texture, fine yellow cornmeal for a lighter crumb, or masa harina for a slightly nutty, corn-tortilla flavor (use same volume).
All purpose flour: use whole wheat pastry flour for a nuttier, slightly denser cake, or a 1-to-1 gluten free baking blend if you need GF (measure cup for cup).
Buttermilk: replace with plain yogurt or sour cream thinned with a little milk to reach 1 1/4 cups, or use the listed milk plus 1 tablespoon lemon juice or vinegar option.
Egg or melted butter/bacon drippings: for egg, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option; for fat, use melted lard or neutral oil like canola in place of butter or drippings.

Pro Tips

1. Let the batter rest for 10 to 15 minutes after mixing. It gives the cornmeal a little time to hydrate so the texture is tender instead of grainy.

2. Use a thermometer or the sizzling-drop test to get the oil temperature right. If it is too cool the hoecakes soak up oil and go greasy; too hot and the outside will brown before the center cooks. Aim for oil that sizzles but does not smoke.

3. Fry in small batches and keep finished hoecakes warm on a wire rack set over a baking sheet in a low oven. That prevents them from steaming and getting soggy while you cook the rest.

4. Swap bacon drippings for some or all of the melted butter for a deeper, savory flavor, and finish with a sprinkle of flaky salt when serving to balance the sweetness from honey or the batter.

Southern Cornbread Hoecakes Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

223

kcal

Equipment: 1. Large mixing bowl
2. Small mixing bowl or liquid measuring cup for wet ingredients
3. Whisk
4. Measuring cups and measuring spoons
5. 1/4 to 1/3 cup measure or small scoop
6. Large skillet or cast iron pan
7. Spatula or slotted turner
8. Paper towels and a wire rack or plate for draining and keeping warm

Ingredients

1 cup yellow cornmeal
1 cup all purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon fine salt
1 large egg
1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar)
2 tablespoons melted butter or bacon drippings
Vegetable oil for frying (enough to coat skillet, about 1/4 inch deep)
Butter or honey for serving, optional

Directions

In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1 teaspoon fine salt.
In a separate bowl beat 1 large egg, then stir in 1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon lemon juice or vinegar) and 2 tablespoons melted butter or bacon drippings until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. The batter should be thick but spoonable. Add a splash more milk if it feels too stiff.
Pour enough vegetable oil into a large skillet to coat the bottom to about 1/4 inch deep and heat over medium to medium high until shimmering and hot. A drop of batter should sizzle on contact.
Reduce heat to medium if oil is smoking. Using a 1/4 to 1/3 cup measure, drop spoonfuls of batter into the hot oil, leaving space between each hoecake. Do not overcrowd the skillet.
Fry until the bottoms are golden brown and bubbles appear on the surface, about 2 to 3 minutes.
Flip the hoecakes and cook the second side until golden and cooked through, another 2 to 3 minutes. Adjust heat as needed to prevent burning and ensure cooked centers.
Transfer finished hoecakes to a paper towel lined plate or wire rack to drain any excess oil and keep warm in a low oven while you cook remaining batches.
Continue frying remaining batter, adding more oil to maintain depth if necessary, and wiping out any burned bits from the skillet between batches.
Serve the hoecakes hot with butter or honey, or alongside stews, soups, or greens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.