Southern Hoe Cakes Recipe (Johnnycakes)

Simple Southern hoe cakes made with stone ground cornmeal, butter, milk, and salt—griddled to golden perfection.

this Recipe

Okay, so picture this: it’s Sunday morning. I’m 12 years old, still wearing mismatched pajamas, and I wake up to the smell of something crispy and buttery floating through the house. No alarm clock needed—just the sound of bacon sizzling and the familiar sizzle of batter hitting cast iron. My grandma’s in the kitchen, hair up in a scarf, flipping hoe cakes like she was born doing it.

She didn’t use a recipe. She eyeballed the cornmeal, tossed in a little salt, softened butter (the real kind, not margarine), and just enough milk and boiling water to make the mixture do what she wanted. And every single time? Perfect. It’s the kind of food memory that lives rent-free in my brain. I swear I can still taste it if I close my eyes.

Why You’ll Love This Southern Hoe Cakes (Johnnycakes) Recipe?

These little cakes aren’t trying to be trendy. There’s no oat milk, no chia seeds, and certainly no garnish. And you know what? They don’t need any of that. This recipe is humble, honest, and solid. It’s the kind of food that doesn’t care if you serve it on a fancy plate or a paper towel. It just shows up—warm, golden, and full of soul.

They’re crispy around the edges, a little tender in the center, and they go with everything. Seriously. Breakfast? Yes. Dinner with greens and beans? Heck yes. Midnight snack when you can’t sleep and you’re wandering into the kitchen in your socks? Absolutely.

Ingredient Notes:

You only need five things. Five! That’s it. And if you’re like me, you probably already have these hanging out in your pantry and fridge.

• Stone Ground Cornmeal – Don’t use the super fine stuff; you want that texture. It makes all the difference.

• Salt – Just enough to balance the flavor and make that cornmeal sing.

• Unsalted Butter – Go for the real stuff. Salted works too in a pinch, just skip the extra salt.

• Whole Milk – For richness and a little fat. Buttermilk’s great if you’re feeling extra Southern.

• Boiling Water – This brings the batter together and helps everything cook up with the right bite.

You don’t need eggs. You don’t need flour. You don’t need sugar. You just need trust—and maybe a good skillet.

How To Make Southern Hoe Cakes (Johnnycakes)?

Step 1: Start Mixing

In a medium bowl, combine your cornmeal, salt, and softened butter. I know it sounds weird to “cream” butter into cornmeal, but trust me—this works.

Step 2: Add the Liquids

Pour in the milk, then just enough boiling water to form a thick, moist batter. It should be spoonable, not pourable. Like thick oatmeal that got ambitious.

Step 3: Fire Up the Skillet

You want your skillet hot—but not smoking. I use cast iron when I can, but any skillet will do as long as it’s greased well.

Step 4: Drop and Flatten

Scoop out big spoonfuls of batter and drop them into the skillet. Flatten them a little with the back of your spoon. Aim for 3–4 inch rounds—not too thick, not too thin.

Step 5: Flip Like a Pro

Once the underside is golden and crispy (about 3-4 minutes), flip and cook the other side. They should smell nutty and toasty—like cornbread’s cooler cousin.

Step 6: Serve Immediately

As soon as they’re done, stack them on a plate, slap some butter on top, and if you’re me, drizzle them with honey or syrup. Or just eat them plain. They don’t need much to shine.

Storage Options:

Let’s be real—these usually vanish before they even cool. But on the off chance you don’t eat the whole stack, wrap the leftovers and pop them in the fridge. They’ll keep for a few days.

To reheat, skip the microwave and use the skillet again. That way, you get the edges crispy again. Or, if you’re lazy (no judgment), a toaster oven works fine too.

Freezing? Yup. Just freeze them between sheets of parchment paper and reheat straight from frozen.

Variations and Substitutions:

Honestly, this recipe is flexible. Here are a few ideas if you’re feeling experimental:

• Buttermilk Instead of Milk – Adds a tangy flavor. Highly recommend if you’ve got some left from another recipe.

• Add Chopped Green Onions – Turns them into savory fritters, especially good with chili.

• Top with Fried Egg – Breakfast for dinner just got better.

• Throw in Some Shredded Cheddar – I mean, cheese makes everything better, right?

• Sweeten It Up – Add a tablespoon of sugar or honey to the batter if you’re craving something closer to cornmeal pancakes.

What to Serve with Southern Hoe Cakes (Johnnycakes)?

Hoe cakes are the blank canvas of Southern food. They go with everything. Seriously.

• Honey & Butter – Classic. Simple. Never fails.

• Pulled Pork – Like a cornbread slider. You’ll want seconds.

• Fried Eggs & Hot Sauce – Game changer for breakfast.

• Greens & Beans – The broth from collard greens loves soaking into a hoe cake.

• Soup Sidekick – Ditch the dinner rolls and use these to mop up that last bit of stew.

Frequently Asked Questions:

What’s the difference between hoe cakes and Johnnycakes?
Not much, honestly. The terms get used interchangeably, especially across different regions. Some say Johnnycakes are thinner or cooked on a griddle versus baked. I say—if it’s crispy and made with cornmeal, I’m eating it.

Can I make these ahead of time?
Sure. Just reheat in a skillet or toaster oven for best texture. But I’ll say it again—they’re magic when they’re hot and fresh.

Can I use regular cornmeal instead of stone ground?
You can. It’ll still work, but it won’t have that old-school, hearty texture that makes these so special.

There’s something about this Southern Hoe Cakes Recipe (Johnnycakes) that just feels… grounding. Maybe it’s the simplicity. Maybe it’s the way they bring people to the table without any fuss. Or maybe it’s just that crispy, golden bite that takes me right back to my grandma’s kitchen.

They’re humble. They’re delicious. And they’re made with stuff you already have in the house. What more do you need?

So—are you giving these a try this weekend? Or maybe passing the recipe to someone who needs a taste of home? Either way, I’d love to hear how yours turn out.

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Southern Hoe Cakes Recipe (Johnnycakes)

Traditional Southern hoe cakes, also known as Johnnycakes, are crisp-edged, skillet-cooked cornmeal cakes made with butter, milk, and stone-ground cornmeal. Simple, rustic, and full of flavor.

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10 Servings

Ingredients

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• 2 cups stone-ground cornmeal
• 1 teaspoon salt
• 4 tablespoons unsalted butter softened
• 1 cup whole milk
• 2 tablespoons boiling water
• Neutral oil or butter for greasing the skillet

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Instructions

 

Prepare the Batter:

1. In a medium mixing bowl, cream together the stone-ground cornmeal, salt, and softened butter until the mixture becomes coarse and slightly crumbly. Gradually incorporate the whole milk and stir until combined.

Add Boiling Water:

1. Slowly add the boiling water to the mixture, stirring until a moist but firm batter forms. The consistency should allow the batter to hold its shape when spooned onto a hot surface.

Preheat the Skillet:

1. Heat a well-greased skillet or griddle over medium-high heat. Ensure the surface is hot before proceeding; a drop of water should sizzle upon contact.

Portion and Cook:

1. Drop large spoonfuls of batter onto the hot skillet. Flatten each one slightly using the back of the spoon to create round cakes approximately 3 inches in diameter.

Cook Until Golden:

1. Cook each cake for approximately 3–4 minutes, or until the bottom is golden brown and crisp. Flip carefully, and cook the second side until similarly browned.

Serve Immediately:

1. Transfer the cooked hoe cakes to a plate and serve hot, ideally with butter, honey, maple syrup, or as an accompaniment to savory dishes such as stews or greens.

Notes

To make this recipe gluten-free, ensure that the stone-ground cornmeal you use is certified gluten-free, as some brands may be processed in facilities that also handle wheat. This recipe does not include wheat flour, so with a safe cornmeal selection, it is naturally gluten-free. Always double-check product labels to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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