One smell that can take me back to my childhood is the scent of sizzling fried cornbread—better known as “hoecakes” in our house. Momma could whip up a batch in no time, turning simple ingredients into golden, crispy perfection.
Hoecakes were a staple at our table, served alongside a pot of beans, smothered in butter, or drizzled with honey for a sweet treat. They weren’t just food; they were a taste of home, a reminder of love, and a sign that we’d always eat well no matter how tough times got.
The Story Behind Hoecakes
Hoecakes (aka Johnny cakes) have deep roots in Southern cooking. Their history traces back to Native American traditions of using ground corn for cooking. According to my research, the name “hoecake” likely stems from the slave practice of cooking them on the blades of hoes or on griddles over an open fire—hence the name. Many times, this was all enslaved people had to eat.
The “true” Hoecake was made for cornmeal, salt, and hot water. A very simple batter. The secret of holding these corn cakes together is the boiling hot water used in the batter. The hot water ensures the cornmeal will soak up the water properly and encourages flavor release from the cornmeal. Otherwise, the cake can break apart in the pan.
Johnny cakes are another name for “hoecakes,” but many also use “Johnny cakes” to describe pancakes. The difference between the two is that Hoecakes are made of cornmeal, and Pancake and Johnny Cakes are made from flour.
Momma’s Kitchen
In Momma’s kitchen, they were made in a well-seasoned cast-iron skillet and fried to crispy perfection. She never measured a thing. A scoop of cornmeal, a pinch of salt, a bit of flour, a splash of buttermilk, and an egg to make the batter. Then she’d drop spoonfuls into a hot skillet with some bacon grease or oil, letting them crisp up around the edges. The result? A crunchy outside, soft inside, and a taste that could make any meal feel like a feast.
Recipe
Momma’s Hoecakes
How to Make Momma’s Hoecakes
If you’ve never had fried cornbread, you’re in for a treat. Here’s a simple version of Momma’s recipe so you can bring a little bit of Southern comfort to your table.
Ingredients
- 1 cup of cornmeal (yellow or white)
- 1/4 cup of all-purpose flour (optional for a softer texture)
- 1/2 teaspoon of salt
- 3/4 cup of buttermilk (or regular milk with a splash of vinegar)
- 1 egg (optional makes it fluffy)
- 1/4 cup of hot water (adjust if needed)
- Oil or Bacon grease for frying
Instructions
- In a bowl, mix the cornmeal, flour, salt, and baking powder (if you’re using).
- Stir in the buttermilk, egg, and water until you have a thick but pourable batter.
- Heat about 1/4 inch of oil or bacon grease in a cast-iron skillet over medium-high heat.
- Drop spoonfuls of batter into the hot oil, flattening them slightly with the back of the spoon.
- Cook until golden brown on one side (about 2-3 minutes), turn
Notes
Add 1/2 teaspoon of baking powder if you want more lift in the batter.
Nutrition values are estimated and vary based on ingredients and frying methods. Using bacon grease adds more flavor but also increases the fat content. Adjust ingredients for dietary preferences.
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Nutrition Information:
Yield:
6-8 cakesServing Size:
1Amount Per Serving: Calories: 120Total Fat: 5gCholesterol: 15mgSodium: 150mgCarbohydrates: 15gFiber: 1gProtein: 3g
Nutrition values vary based on ingredients and frying methods. Using bacon grease adds more flavor but also increases the fat content. Ajust ingredients for dietary preferences. Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Storage
Proper storage keeps your cornbread fresh and delicious.
Short-term (1 -2 Days) at Room Temperature
- Let the cornbread cool completely before storing it to prevent fogginess.
- Wrap it in plastic wrap, press-n-seal, or aluminum foil, or place it in an airtight container.
- Store at room temperature in a cool, dry place.
A Taste of Home
No matter where life takes me, the memory of Momma standing at the stove, flipping hoecakes, or cooking, in general, has always brought me comfort. These little bites of crispy cornbread are more than just food–they’re tradition, history, and love, all in one skillet.
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