Southern fried cornbread hoecakes are crisp edged cornmeal pancakes studded with sweet corn, green onions, and sharp cheddar, fried in a shallow pool of hot oil.
They take about 40 minutes from bowl to plate and make 16 hoecakes, enough for eight people to grab two each. Serve them hot beside a Sunday supper, or drizzle them with honey for a sweet and savory breakfast.
Table of Contents
Why This Southern Fried Cornbread Hoecakes Recipe Works
A loose batter hitting hot oil creates lacy, crunchy edges while the center stays tender and moist. Yellow cornmeal brings the corn flavor, and a cup of flour keeps the cakes from crumbling when you flip them.
Buttermilk reacts with the baking soda and baking powder for lift, and its tang balances the sweetness of the corn. Letting the batter rest for 5 minutes softens the cornmeal so the cakes are not gritty.
Corn kernels, green onions, and cheddar are folded in at the end, so each bite has pockets of sweetness, mild onion, and melted cheese.
Ingredients for Southern Fried Cornbread Hoecakes
- 2 cups yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk, at room temperature
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted and cooled
- 1 cup corn kernels, thawed frozen or fresh
- 1/2 cup sliced green onions
- 1/2 cup shredded sharp cheddar cheese
- 1 cup vegetable oil, for frying
Cornmeal. Use fine or medium grind yellow cornmeal. Coarse grinds stay gritty in a fast fry.
Buttermilk. Measure it at room temperature so the melted butter does not clump when it is whisked in.
Corn. Thawed frozen kernels or fresh kernels cut from 2 ears both work. Pat them dry so they do not thin the batter.
Oil. A neutral oil with a high smoke point, such as vegetable or canola, keeps the flavor clean and the crust crisp.
How to Make Southern Fried Cornbread Hoecakes
1. Whisk the dry ingredients. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Mix the wet ingredients. In a second bowl, whisk the buttermilk, eggs, and cooled melted butter until smooth.
3. Combine and rest. Pour the wet mixture into the dry and stir just until no dry flour remains. Fold in the corn, green onions, and cheddar, then let the batter rest for 5 minutes.
4. Heat the oil. Pour the oil into a 12 inch cast iron skillet and heat over medium until it reaches 350 degrees F, or until a small drop of batter sizzles right away.
5. Fry the first batch. Scoop 1/4 cup of batter per hoecake into the oil, four at a time, and flatten each slightly. Fry for 2 1/2 to 3 minutes per side, until deep golden brown.
6. Drain. Lift the hoecakes with a slotted spatula to a wire rack set over paper towels so the bottoms stay crisp.
7. Hold in the oven. Keep finished hoecakes on a baking sheet in a hot oven at 200 degrees F while you cook the remaining batches.
8. Tend the oil. Between batches, skim out stray crumbs and let the oil return to 350 degrees F, adding a splash if the pan looks dry.
How to Serve Southern Fried Cornbread Hoecakes
Serve the hoecakes hot with butter and a drizzle of honey, or alongside a plate of greens and smoked ham. For a Southern supper, add slow cooker pot roast, easy green bean casserole, biscuits and gravy, or Amish meatloaf.
How to Store and Reheat Southern Fried Cornbread Hoecakes
Cool the hoecakes completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 2 minutes per side, or in a toaster oven at 375 degrees F for 8 to 10 minutes, so the edges crisp again. For longer storage, freeze them flat on a tray, then bag them for up to 2 months.
Tips and Variations for Southern Fried Cornbread Hoecakes
Check the oil temperature. Oil that is too cool makes greasy cakes, and oil that is too hot browns the outside before the center cooks. A thermometer takes the guesswork out.
Do not skip the rest. Five minutes lets the cornmeal absorb liquid, which gives a tender crumb instead of a sandy one.
Stir gently. Mix until just combined. Overmixing makes the hoecakes tough.
Add heat. A pinch of cayenne or 2 tablespoons of chopped pickled jalapeno wakes up the sweet corn.
Use bacon drippings. Replacing 1/4 cup of the oil with bacon drippings adds a smoky, savory edge.
Keep the cakes small. A 1/4 cup scoop makes a hoecake about 3 inches wide that flips easily and cooks through.
Go sweeter. Skip the green onions and cheddar and add 1 extra tablespoon of sugar for a pancake style version served with syrup.
Handle leftovers quickly. Chill cooked hoecakes within 2 hours, and see University of Wisconsin Extension for simple leftover safety tips.
Frequently Asked Questions About Southern Fried Cornbread Hoecakes
What makes southern fried cornbread hoecakes crisp?
A loose batter and hot oil at about 350 degrees F create a crunchy lace around the edges. Draining on a rack keeps the bottoms from steaming soft.
Can I make southern fried cornbread hoecakes without buttermilk?
Yes. Stir 1 tablespoon of white vinegar into 2 cups of milk, wait 5 minutes, and use it in place of the buttermilk.
How do I keep southern fried cornbread hoecakes from falling apart?
Let the batter rest, use medium heat, and flip each cake only once after the edges look set and golden.
What oil is ideal for frying hoecakes?
Vegetable or canola oil works well because the flavor is neutral and the smoke point is high.
Can I make the batter ahead?
Whisk the dry ingredients up to a week ahead. Mix in the wet ingredients within 30 minutes of frying, because the leaveners start working right away.
Southern Fried Cornbread Hoecakes
Equipment
- 12 inch cast iron skillet
- Slotted spatula
- Wire rack
- Mixing bowls
- Cooking thermometer
Ingredients
Main Ingredients
- 2 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cup buttermilk room temperature
- 2 large eggs beaten
- ¼ cup unsalted butter melted and cooled
- 1 cup corn kernels thawed frozen or fresh, patted dry
- ½ cup sliced green onions
- ½ cup shredded sharp cheddar cheese
- 1 cup vegetable oil for frying
Instructions
Cooking
- Mix the dry. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Mix the wet. Whisk buttermilk, eggs, and butter in another bowl until smooth.
- Stir and rest. Combine just until moist, fold in corn, green onions, and cheddar, and rest 5 minutes. Heat the oil. Warm the oil in a 12 inch skillet over medium to 350 degrees F.
- Fry. Drop in 1/4 cup scoops, four at a time, and cook 2 1/2 to 3 minutes per side until deep golden.
- Drain. Move to a wire rack over paper towels.
- Keep warm. Hold the finished cakes in a hot oven at 200 degrees F.
- Repeat. Skim crumbs, bring the oil back to temperature, and fry the remaining batter.
