Southern Cornmeal Hoecakes (Fried Cornbread)

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a Southern side: crispy edges, a soft center, and that nostalgic cornbread flavor with a satisfying fried crunch. They come together in minutes with just a handful of ingredients, and they’re endlessly versatile. I serve them with butter and honey, crumbled bacon, fried eggs, or even alongside greens or beans. Once I started making these, they quickly became a staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2/3 cup cornmeal

• 1/3 cup self-rising flour

• 1/3 cup low-fat buttermilk

• 1 large egg

• Oil for frying (I like using coconut oil, but any neutral oil works)

Directions

1. I start by mixing the cornmeal, self-rising flour, buttermilk, and egg in a medium bowl until everything is well combined. The batter should be moist but thick enough to hold shape when spooned into the pan.

2. I heat about 3 tablespoons of oil in a skillet over medium heat—cast iron works best for that classic crispy edge.

3. Once the oil is hot, I drop spoonfuls of batter into the skillet, spacing them out so they have room to spread and crisp.

4. I cook the hoecakes until the bottom is golden brown, then flip and cook the other side—about 2–3 minutes per side.

5. When both sides are crisp and golden, I transfer them to a plate lined with paper towels to soak up any extra oil.

6. I serve them hot, usually with butter, a drizzle of honey, or something savory depending on the meal.

Servings and timing

This recipe makes about 6–8 hoecakes (roughly 3–4 servings).
Prep time: 5 minutes
Cook time: 15–18 minutes
Total time: About 23 minutes

Variations

• Add corn kernels: I sometimes stir in a handful of fresh or frozen corn for extra texture.

• Make it spicy: A pinch of cayenne or chopped jalapeños gives them a nice kick.

• Sweet version: I add a teaspoon of sugar and serve with maple syrup or fruit preserves.

• Savory twist: Add chopped green onions, crumbled bacon, or shredded cheddar cheese into the batter.

• Use full-fat buttermilk: For a richer flavor and thicker batter, I swap in full-fat buttermilk.

Storage/Reheating

I store any leftover hoecakes in an airtight container in the fridge for up to 3 days.
To reheat, I pop them into a skillet over medium heat until warmed through and crisp again—about 2 minutes per side. I don’t recommend microwaving as it softens the texture.

FAQs

What’s the difference between hoecakes and pancakes?

Hoecakes are made with cornmeal instead of flour, giving them a heartier texture and more pronounced corn flavor. They’re also typically fried, not griddled, for crispier edges.

Can I use regular flour instead of self-rising?

Yes. I mix 1/3 cup of all-purpose flour with 1/2 teaspoon baking powder and a pinch of salt as a substitute.

Can I bake these instead of frying?

These are meant to be pan-fried for their crispy texture, but I’ve made baked versions using a muffin tin for a less traditional twist.

What type of cornmeal should I use?

I like medium-grind yellow cornmeal for a bit of texture, but fine cornmeal works if I want a smoother finish.

Can I make these ahead?

Yes. I cook them, cool them completely, and store in the fridge. When I’m ready to serve, I reheat them in a hot skillet to bring back the crispiness.

Conclusion

These Southern Cornmeal Hoecakes are more than just a recipe—they’re a piece of heritage passed down from generation to generation. Simple, hearty, and soul-satisfying, they’re perfect whether I’m cooking for family, guests, or just myself. Once I tasted that golden, crispy edge paired with a soft, buttery center, I knew I’d be making these for the rest of my life.

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