Southern Cornmeal Hoecakes
Southern cornmeal hoecakes (also called corn pone or johnnycakes in some regions) are simple, crispy-edged cornmeal pancakes traditionally cooked in a skillet.
Ingredients
- 1 cup yellow cornmeal
- ½–¾ cup boiling water (or buttermilk for richer flavor)
- ½ tsp salt
- 1 tbsp bacon drippings, butter, or oil (plus more for frying)
Optional:
- 1 egg (for softer texture)
- 1–2 tbsp flour (for structure)
- ½ tsp baking powder (for lighter cakes)
Instructions
- Mix cornmeal and salt in a bowl.
- Add liquid (boiling water or buttermilk) gradually, stirring until thick but spoonable.
- If using egg, whisk it in once mixture cools slightly.
- Heat skillet (cast iron works best) over medium heat with a thin layer of fat.
- Drop batter by spoonfuls and flatten slightly.
- Cook 2–3 minutes per side until golden brown and crisp.
- Drain on paper towels and serve warm.
Serving Ideas
- With butter and honey or sorghum syrup
- Alongside fried chicken, collard greens, or beans
- Split and filled with pulled pork
- Topped with a fried egg for breakfast
If you’d like, I can also give you a traditional old-fashioned version (just cornmeal, water, and salt) or a sweeter version.
