Southern Johnny Cakes (Hoe Cakes)
These Southern Johnny Cakes aka Hoe Cakes would be a great alternative to your everyday pancake. Made with cornmeal and a touch of sugar and nutmeg. Light and fluffy with a delicious crisp edge.
Hoecakes are cornmeal flatbreads with exceptional texture and flavor. They’re sort of a minimalist approach to cornbread.
This is made with leavening agents which makes it moist and fluffy, somewhat comparable to pancakes but not quite.
Aside from keeping the ingredients list simple, what you fry the cakes in, matters. Along with the texture and subtly sweet flavor, hoecakes need some fat. It seeps into every inch as it fries for additional flavor. Butter or good ol’ bacon fat is the way to go. Butter will yield light, crispy hoecakes and promote that golden brown color only butter provides, while bacon fat will add some of its signature pork and smokey flavor.
For the health conscious go easy on the butter.
My version of hoe cakes has a hint of sweetness and spice from the addition of nutmeg. ‘Course I love it so much AND it pairs well with the flavor of the cornmeal while still yielding versatile rounds of corny goodness. If it’s tradition you are after then leave out the nutmeg. We’ll still be friends, no worries!
Johnny cakes are a cinch. You mix the incredibly simple batter in a large bowl, heat your selected fat, spoon batter into the hot skillet and cook until golden and firm. Once done, serve them quickly because hoecakes are best when warm. Upon taking a bite, you’ll be greeted by their crisp and dense yet soft texture. As for flavor, the hint of fat is the first thing that hits your tongue followed by the expected corn flavor. The sweetness from the touch of sugar comes soon after and the nutmeg brings a faint hint of its signature aroma and complexity.
Something special happens when the aromatic spice melds with sugar. The duo enhances the hoecakes resulting in a perfect bite every time.
Don’t forget to drizzle with honey or syrup or save as an accompaniment to a savory meal.
Enjoy!!!
Watch How to Make It
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Southern Johnny Cakes (Hoe Cakes)
Ingredients
- 1 cup or (128 grams) flour
- 1 cup or (120 grams) cornmeal
- 2 eggs
- 2 1/2 teaspoon or (10 grams) baking powder
- 2 tablespoon or (28.12 grams) sugar
- 1 teaspoon or (5.69 grams) salt
- 3/4 cup or (177 ml) milk
- 1/2 cup or (118 ml ) water
- 1/3 cup or (75 grams) melted butter
- 1 teaspoons vanilla
- 1/2 teaspoon or (0.011 grams) nutmeg
- butter or oil for frying
Instructions
- In a large bowl, mix cornmeal , flour, sugar, baking powder, nutmeg , and salt. Make a well in the center, and pour in milk, water, egg, vanilla and melted butter . Through mix until pancake mixture is smooth
- Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about 2 tablespoons each of the batter onto the cast.
- Fry each Johnny cake until brown and crisp; turn with a spatula, and then brown the other side.
- Remove and serve immediately with syrup and/or butter .
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
How To Make Johnny Cakes
I’m excited to try and make these. I used to love when I was little.
Wow! Let me know how it turns out, Evie!
Can you update the weight of the water for 1/2 cup? Turns out 236 is the weight of one cup water and my batter turned out way too thin compared with your photos. I had to jimmy the recipe and it didn’t turn out great, but I’m sure it would be good if I had the proportions right.
So sorry about that . Recipe has been updated .
This is what I require right now. We appreciate you sharing this blog
Thanks . Glad to hear it is helpful.
The best recipe. These were delicious. Thank you for this amazing recipe.
Glad it worked out well for you.
I have been studying about George Washington and they say this was his fav food, so I thought I’d give it a try. Thanks
Good to know. Thanks for sharing
By Far the Best hoecake recipe ever.
Could Splenda be substituted for the sugar without any adverse effects?
Yes it would.
Yum! My first time making hoe cakes and I loved not only the flavors but the textures: fluffy with crispy edges as promised! I fried them in bacon fat but otherwise followed your recipe to the letter. Thank you for sharing!
Awesome!! Glad this was a hit with you, Amy!
I fried with Bacon grease also. I also modified the recipe just a little. instead of cornmeal, I used a box of Jiffy corn muffin mix, due to the fact that was all I had at the time. Which is just a shade over the amount required for cornmeal. I did have to add a smidge of liquid to make the consistency correct. But all in all it turned out great. I only did it this way because of what I had for ingredients. Not trying to change the original recipe. Just letting everyone know that this works well.
Hi William!
We appreciate your Feedback. Thanks for taking time out to share this with us.
God Bless!
This is this is the best Johnny Cake recipe I have ever used! I use Bob’s mill cornmeal makes a big difference. Very buttery
Amazing!! Thank you for the feedback, Linda!
I tried this recipe today and it was excellent,no need for syrup.I am going to try it with my waffle iron but I believe you would have to fold in egg whites.Thanks for the recipe.
Glad you liked it .
Fantastic recipe ! I made it with coarse cornmeal. I will be making them again. Thank you for the recipe !
Thanks for the feedback.
Great Recipe! Nice job!
You might want to look at the top part of your description……
“This is made with leveling agents which makes it moist and fluffy, somewhat comparable to pancakes but not quite.”
I think you mean leavening, not leveling…….
Thank you for bringing that up. Already updated it.
Best Johnnycakes recipe out there! Nice and fluffy, well balanced, and I appreciate 1) gram measurements and 2) the servings adjustment feature on the website. Saving this for sure.
I made a pumpkin-cayenne version of this recipe using very coarse cornmeal and it was awesome. I love the toothsome grit of the cornmeal (sometimes I add raw millet, too) but they’re still so fluffy and tender. And, as another reviewer wrote– good enough to eat all by themselves! Thank you!!
Thanks for the feedback. So happy to hear it worked worked out well for you.
Wonderful recipe, I have made it several times, I did substitute the white flour with corn flour to make them gluten free, and it was still amazing.
Great! Thanks for sharing this tip with us.
Great recipe. I enjoyed every bite, didn’t need any syrup. Will make again. Thank you.
Fantastic! They are great with or without the syrup. I am so glad you loved it!