When you’re craving the warm, nostalgic flavors of cornbread but need something quick, these Southern hoecakes—or fried cornbread fritters—are the perfect solution.
Made with simple pantry ingredients and fried to golden perfection, they’re the ideal side dish for soups, stews, or even a hearty chili. And if you’re feeling indulgent, drizzle them with maple syrup or spread on some butter and jam for a sweet breakfast treat.
This recipe uses a blend of self-rising cornmeal mix for light and fluffy cakes and yellow cornmeal for a rustic texture and vibrant color. It’s a little detail that adds both authenticity and visual appeal.
My mother often made these when time was short, especially after a long day at work, pairing them with her homemade beef stew. They’re quick, easy, and utterly satisfying.
Historical Note on Fried Hoe Cakes
Hoe cakes have their roots in Southern history, originally cooked over an open flame on the flat side of a garden hoe—hence the name. These fritters were a resourceful way to create a satisfying meal using simple, affordable ingredients. Today, they remain a beloved staple of Southern cooking, celebrating both history and flavor.
Why You’ll Love This Recipe
- Quick and Easy: No need to wait for cornbread to bake—these are ready in minutes!
- Rustic and Beautiful: A touch of yellow cornmeal adds a vibrant, golden hue and a hearty texture.
- Versatile: Serve them as a side dish, a snack, or even a breakfast treat.
- Authentic Southern Charm: This recipe is steeped in history and brings the flavors of the South to your table.
What You’ll Need
Here’s a quick look at the ingredients that make these hoe cakes so delicious:
- Self-Rising Cornmeal Mix: The key to light, fluffy cakes with no need for additional leavening.
- Yellow Cornmeal (optional): Adds a rustic touch and a deeper color to the cakes.
- Baking powder: Gives the cornbread patties a little extra lift and makes them lighter and fluffier.
- Buttermilk: The tangy richness of buttermilk elevates the flavor and texture.
- Egg: Helps bind the batter and gives it structure.
- Vegetable oil for the batter: oil adds the delicious texture and makes the hoe cakes moist.
- Sugar: A pinch of sweetness balances the cornmeal’s natural flavor.
- Vegetable oil for frying: It’s a light oil that creates crispy edges and enhances the flavor.
How to make Fried Hoecakes
- Prepare the Batter: In a medium bowl, whisk together the self-rising cornmeal mix, yellow cornmeal (if using), baking powder, and sugar.
In a separate bowl, beat the egg, oil and buttermilk together, then pour into the dry ingredients. Stir until just combined.
Let the batter rest for 5–10 minutes to thicken slightly.
- Heat the Pan: Heat a large skillet or griddle over medium heat the oil. Test with a few drops of batter. Heat should be medium. Too hot will burn the patties. Not hot enough will make them greasy and not crispy.
- Cook the Hoe Cakes: Drop spoonfuls of batter onto the hot skillet, spreading slightly to form small cakes. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges are golden. Flip and cook the other side for another 2 minutes.
- Serve Immediately: Serve warm with your favorite toppings or as a side to soups and stews.
Serving Suggestions
- Pair with vegetable soup, chili, or beef stew for a hearty meal.
- Drizzle with maple syrup or honey for a sweet breakfast.
- Spread with butter, jelly, or jam for a quick and simple treat.
- Add to a Southern-style breakfast with fried eggs and bacon.
Tips for the Best Fried Hoe Cakes
- Let the Batter Rest: Allow the batter to sit for 5–10 minutes before frying. This step thickens the batter and improves the texture.
- Adjust Consistency: If the batter feels too thick, add a splash more of buttermilk. If it’s too thin, add a little more cornmeal mix.
- Experiment with Add-Ins: For a savory twist, try adding shredded cheddar cheese or a pinch of cayenne pepper.
Southern hoe cakes are a simple, budget-friendly way to bring a touch of nostalgia to your table. Whether you’re in the mood for something sweet or savory, these golden fritters are sure to please.
I’d love to hear how these turn out for you! Leave a comment below and let me know your favorite way to eat cornbread fritters or hoe cakes.
Thanks for stopping by.
Enjoy!
Aletia
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Fried Hoecakes or Fried Cornbread Fritters
Prep Time: 5 minutes- Cook Time: 10 minutes
- Total Time: 15 minutes
Yield: 7 to 8 hoecakes
Print Recipe
Pin RecipeDescription
When you’re craving the warm, nostalgic flavors of cornbread but need something quick, these Southern hoecakes—or fried cornbread fritters—are the perfect solution. Made with simple pantry ingredients and fried to golden perfection, they’re the ideal side dish for soups, stews, or even a hearty chili. And if you’re feeling indulgent, drizzle them with maple syrup or spread on some butter and jam for a sweet breakfast treat.
Ingredients
- 1 cup self-rising cornmeal mix (e.g., White Lily)
- 1/2 cup yellow self-rising cornmeal (optional, for color and texture) or use 1 ½ cups of the white self-rising cornmeal mix)
- ½ teaspoon baking powder
- 1 large egg
- ⅓ cup vegetable oil
- 1 1/4 cups buttermilk (add more as needed for a pourable consistency)
- 1 ½ tablespoons sugar (optional)
- 3 tablespoons vegetable oil for frying
- Butter for spreading on cornbread fritters (optional) Mable Syrup if you are eating them like pancakes. (they are delicious with maple syrup!)
Instructions
- Prepare the Batter: In a medium bowl, whisk together the self-rising cornmeal mix, yellow cornmeal (if using), baking powder, and sugar. In a separate bowl, beat the egg, oil and buttermilk together, then pour into the dry ingredients. Stir until just combined. Let the batter rest for 5–10 minutes to thicken slightly.
- Heat the Pan: Heat a large skillet or griddle over medium heat the oil. Test with a few drops of batter. Heat should be medium. Too hot will burn the patties. Not hot enough will make them greasy and not crispy.
- Cook the Hoe Cakes: Drop spoonfuls of batter onto the hot skillet, spreading slightly to form small cakes. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges are golden. Flip and cook the other side for another 2 minutes.
- Serve Immediately: Serve warm with your favorite toppings or as a side to soups and stews.
Notes
Freeze Tips:
Store in Freezer Bags or Containers:
Place the hoe cakes in a freezer-safe zip-top bag or airtight container. Remove as much air as possible from the bag before sealing to prevent freezer burn.
5.Label and Date:
Write the date on the bag or container so you know how long they’ve been in the freezer. Hoe cakes are best used within 2–3 months for optimal flavor and texture.
