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.
10 Servings
Ingredients
- 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
Instructions
Prepare the Batter:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.