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A beautifully decorated cake with vibrant frosting and fresh fruits on top.

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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
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.