How Cakes

A quick, old-fashioned cornmeal cake you cook on the stove.

introduction

These are simple cornmeal cakes, also called hoe cakes or johnnycakes. They use cornmeal, boiling water, milk, a little sugar, and a bit of fat to fry them. You can make them fast and serve warm.

why make this recipe

This recipe is quick. It uses few ingredients you likely have at home. The cakes are crisp outside and soft inside. They go well with eggs, bacon, or jam. It is a good side or a simple breakfast.

how to make Hoe Cakes

Mix the dry and wet parts, cool a little, then fry in a hot pan. Use a spoon to drop batter and press a little to make small flat cakes. Cook until both sides are golden brown.

Ingredients :

• 1 cup cornmeal
• 1 cup boiling water
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup milk
• 2 tablespoons bacon grease or oil

Directions :

1. In a bowl, combine cornmeal, salt, and sugar.
2. Gradually add boiling water and stir until well mixed.
3. Let the mixture cool for a few minutes before adding milk.
4. Heat bacon grease or oil in a skillet over medium heat.
5. Pour batter into the skillet to form small cakes.
6. Cook until golden brown on both sides, about 3-4 minutes per side.
7. Serve warm.

how to serve Hoe Cakes

Serve them warm. Eat with butter, honey, jam, or syrup. They also pair well with eggs, bacon, or sausage. For a savory meal, serve with beans or greens.

how to store Hoe Cakes

Cool the cakes to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. To keep longer, freeze in a single layer on a tray, then move to a freezer bag for up to 1 month.

tips to make Hoe Cakes

• Stir the batter well so there are no lumps.
• Let the batter cool a bit before adding milk so it does not get too thin.
• Use a medium hot skillet so the cakes cook through without burning.
• Use a thin spatula to flip gently.
• Adjust sugar to taste for sweeter or more plain cakes.

variation (if any)

• Make them savory: skip sugar and add a pinch of pepper or herbs.
• Add a grated onion or chopped scallion for flavor.
• Use buttermilk instead of milk for a tangy taste.
• Make them larger or smaller to suit your meal.

FAQs

Q: Can I use water instead of milk?
A: Yes. Use water if you do not have milk. The cakes will be a bit less rich.

Q: Can I bake these instead of frying?
A: You can. Spoon batter into a greased muffin tin and bake at 375°F (190°C) until set and golden, about 12–15 minutes.

Q: Can I use oil instead of bacon grease?
A: Yes. Use a neutral oil like vegetable or canola oil for a similar result without the bacon flavor.

Q: How do I reheat leftovers?
A: Reheat in a skillet over low heat or in a toaster oven until warm and crisp.

Q: Are these gluten-free?
A: Yes, if your cornmeal is pure and free from cross-contamination, this recipe is naturally gluten-free.

Conclusion

For a simple, traditional take and more tips on hoe cakes or johnnycakes, see this Southern Hoe Cakes | Johnny Cakes Recipe.

Hoe Cakes

These quick cornmeal cakes, also known as hoe cakes or johnnycakes, are crispy on the outside and soft on the inside, perfect for breakfast or as a side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 cakes

Course: Breakfast, Side Dish

Cuisine: American, Southern

Calories: 150

Ingredients Method Notes

Ingredients

  

For the batter

• 1 cup cornmeal Use finely ground cornmeal for the best texture.
• 1 cup boiling water This is essential for activating the cornmeal.
• 1/2 teaspoon salt
• 2 tablespoons sugar Adjust based on taste preference.
• 1/2 cup milk Can substitute with water for a lighter flavor.
• 2 tablespoons bacon grease or oil Use a neutral oil for a vegetarian option.

Method

 

Preparation

1. In a bowl, combine cornmeal, salt, and sugar.
2. Gradually add boiling water and stir until well mixed.
3. Let the mixture cool for a few minutes before adding milk.

Cooking

1. Heat bacon grease or oil in a skillet over medium heat.
2. Pour batter into the skillet to form small cakes.
3. Cook until golden brown on both sides, about 3-4 minutes per side.

Notes

Serve warm with butter, honey, jam, or syrup. They pair well with eggs, bacon, or sausage. Store cool, wrapped in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. Stir batter well to avoid lumps.