Old-Fashioned Southern Hoe Cakes (Easy Fried Cornbread Recipe)
These Old-Fashioned Southern Hoe Cakes are crispy on the outside, soft on the inside, and fried to golden perfection in a cast iron skillet. This easy fried cornbread recipe is a classic Southern side dish perfect with chili, beans, greens, or served with honey butter for breakfast.
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Total Time: 30 minutes
- Yield: 8-10 1x
- Category: SIDE DISH
- Method: STOVETOP
- Cuisine: SOUTHERN
Ingredients
- 1 cup self-rising flour
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1 cup all-purpose cornmeal
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2 teaspoons baking powder
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½ teaspoon salt
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1 tablespoon sugar (optional)
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¾ cup buttermilk
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⅓ cup water
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2 large eggs, beaten
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¼ cup cooking oil or bacon drippings
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1 tablespoon butter
Instructions
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Line a rimmed baking sheet with paper towels and place a wire rack on top. Set aside.
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In a medium bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar.
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Add the buttermilk, water, and beaten eggs. Mix until well combined. The batter should be thick but scoopable.
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Heat oil (or bacon drippings) and butter in a cast iron skillet over medium heat until hot but not smoking.
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Drop about ¼ cup of batter into the skillet for each cake. Gently flatten slightly with the back of a spoon.
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Cook 2–3 minutes per side until golden brown and crisp.
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Transfer to the prepared rack to drain.
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Serve warm with butter, honey, or alongside your favorite Southern meal.
Notes
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Bacon drippings add authentic Southern flavor.
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Do not overcrowd the skillet.
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For extra crispy edges, let the oil fully heat before adding batter.
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Reheat leftovers in a skillet to restore crispness.