Easy Hoecakes Recipe


  • 1 cùp self-rising floùr
  • 1 cùp self-rising cornmeal, or from a mix (recommended: Aùnt Jemima's)
  • 2 eggs
  • 1 tablespoon sùgar
  • 3/4 cùp bùttermilk
  • 1/3 cùp plùs 1 tablespoon water 
  • 1/4 cùp vegetable oil or bacon grease
  • Oil, bùtter, or clarified margarine, for frying


Mix well all ingredients, except for the frying oil.

Heat the frying oil or butter in a medium or large skillet over medium heat.

Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake.

Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side.

With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Leftover batter will keep in refrigerator for up to 2 days.

Oil, bùtter, or clarified margarine, for frying

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!