Easy Hoecakes aka Fried Cornbread and Johnnycakes Hoe Cakes aka Cornmeal Pancakes are versatile little yellow miracles of crispy warm deliciousness! They can be served any time of day straight out of the skillet, but for breakfast, they ascend into the stratosphere with the addition of blackberry or maple syrup. CourseAppetizer, Bread, Side Dish, Snack CuisineAmerican, Southern Keywordfried cornbread, johnnycake recipe, hoecake recipes, cornmeal pancake recipes Prep Time5 minutes Cook Time15 minutes Total Time20 minutes Servings8 hoecakes Calories154kcal AuthorSharon Rigsby Report this ad Ingredients 0.5 cup self-rising flour To substitute all-purpose flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. 0.5 cup self-rising cornmeal To substitute regular cornmeal, add 1 tablespoon of baking powder and 1/2 teaspoon of salt. 1 eggs beaten 0.5 Tbsp sugar 0.38 cup buttermilk You can make your own buttermilk by adding one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk and letting it sit five minutes. 0.25 cup water 0.25 cup vegetable oil divided Instructions 1. Add the flour, cornmeal, and sugar to a large bowl. Add the eggs and buttermilk to a smaller bowl and whisk well. 2. Combine the wet ingredients with the dry ingredients along with ¼ cup of vegetable oil and ½ cup of water. Mix well to combine all ingredients but don’t over mix. The batter will be thick. If you think it is too thick, add a bit more water, about 1 tablespoon at a time until it gets to the consistency you like. 3. Add ¼ cup of vegetable oil (I use peanut oil, but any kind will do) to a large skillet over medium heat. 4. When the oil is hot, add the batter using a large spoon or small ice-cream scoop. About two tablespoons of batter will make a hoecake about 3 inches across. 5. Cook the hoecake about 1-2 minutes on each side, or until each side is brown and the edges are crispy. Use a pancake turner or spatula to remove the hoecakes and drain them on a paper towel. 6. Hoecakes are best when served immediately. Notes I've called for vegetable oil in this recipe, but many southern cooks cook them in bacon grease. Hoecakes, like pancakes, should be served warm. To keep them warm while cooking the rest, place them on an oven-safe plate and keep them in an oven at 225 degrees F. I've seen a few recipes that call for self-rising cornmeal mix instead of self-rising cornmeal. I have tried it and while it works in a pinch, I don't think you get the corn flavor or crunch regular cornmeal provides. Hoecake batter can be made ahead of time and stored covered in the fridge for two to three days. .