★★★★★ 3 Reviews
bellesouth avatar
By belle south
from spring city, TN

Crispy on the outside, tender on the inside, these are so good buttered with maple syrup on them. I serve these with country ham or applewood smoked bacon and fried eggs.

serves 4
prep time 15 Min
cook time 15 Min


  • 1 c
    self-rising flour
  • 1 c
    self-rising cornmeal, or from a mix (I use Aunt Jemima or White Lily)
  • 2
  • 1 Tbsp
  • 3/4 c
  • 2/3 c
  • 1/4 c
    vegetable oil or bacon grease
  • oil for frying

How To Make

  • 1
    Mix well all ingredients, except for the frying oil.
  • 2
    Preheat the frying oil in a medium or large skillet over medium heat. I start with about 2 TBS and add more if necessary. I use a cast iron griddle and get it very hot to make a nice crust on the outside of the cakes.
  • 3
    Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.
  • 4
    Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.
  • 5
    Keep warm in 200 degree oven with paper towels between cakes. Leftover batter will keep in refrigerator for up to 2 days.

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