Grandmother’s Buttermilk Cornbread

Hoe cakes, which are also known as Johnny cakes, are soft and tender on the inside, crisp on the outside, and beautiful served with some butter or honey (or both!) Apple butter is nice with them too. They make a tasty side dish, especially for Southern meals, or you can enjoy them as a snack.

These old-fashioned griddle cakes are ideal for soaking up every last bit of gravy or pan juices. Grandpa used to make this wonderful buttermilk version and nobody ever declined a second helping!

Hoe cakes have been around since the Native Americans cultivated maize and made them. Later, European settlers learned the old-fashioned recipes and fell in love with them. And they’re still very popular today. If you’re wondering how hoe cakes got their name, it’s because they used to be cooked on a “hoe” which was a kind of iron pan. Back in the 1600s, baking cakes on griddles and boards was the typical way to cook them.

Try this amazing type of cornbread for yourself. They’re easy to make and simply scrumptious!

Scroll to bottom for printable recipe card.

Why You’ll Love the Recipe:

Hoe cakes are a bit like pancakes except they aren’t fluffy. They’re like a basic type of cornbread and are soft and creamy inside and crispy on the edges, making them ideal for serving with Southern fare or for breakfast or brunch with some salted butter, apple butter or a drizzle of honey. This recipe includes buttermilk for a wonderful tang and also to help keep the hoe cakes moist.

How to Serve It:

You can pair these with savory dishes, perhaps having some with a bowl of chili instead of the more usual cornbread muffins. They’re also nice for breakfast or brunch paired with bacon and eggs or fruit.

Can You Make It Ahead?

Feel free to prepare the batter in advance. It can sit in the refrigerator for a few hours before you cook the hoe cakes.

Ingredients:

• Self-rising flour
• Cornmeal
• Pinch of salt to taste
• Water
• Buttermilk
• Large eggs
• Baking powder
• Oil or bacon grease for frying

How to make Fried Cornbread Hoe Cakes:

Step 1. Add all of the ingredients except for the oil/bacon grease to a mixing bowl and beat on high until well combined.

Step 2. Place the oil or bacon grease into a large skillet over medium-high heat on the stove, and let sit until water sizzles when sprinkled into the pan.

Step 3. Ladle about ¼ cup of the mixture at a time into the skillet, cook completely on one side, flip and repeat until both sides are browned and the hoe cakes are cooked through.

Step 4. Repeat with additional batches until the remaining batter has been used.

Old-fashioned recipes are often the very best kind, because they’ve stood the test of time and are as great today as ever. Hoe cakes are popular because they’re so delicious, crispy on the outside and moist, soft and fluffy in the middle. They’re also really versatile and pair as well with a bowl of soup or chili as with a Southern dish. You can even enjoy them for breakfast or brunch in place of pancakes.

Grandmother’s Buttermilk Cornbread

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 14 minutes minutes

Servings: 12

This buttermilk cornbread recipe is easy to make, and the result is a light, fluffy, and slightly sweet cornbread that is sure to be a hit at any dinner table.

4.38 from 45 votes

Review Recipe

Ingredients 

• 1 C. Self rising flour
• 1 C. Cornmeal
• Pinch of salt to taste
• ⅓ C. Water
• ⅔ C. Buttermilk
• 2 Eggs, Large
• 2 tsp. Baking powder
• Oil or bacon grease for frying

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Instructions

• Add all of the ingredients except for the oil/bacon grease to a mixing bowl and beat on high until well combined.
• Place the oil or bacon grease into a large skillet over medium high heat on the stove, and let sit until water sizzles when sprinkled into the pan.
• Ladle about ¼ cup of the mixture at a time into the skillet, cook completely on one side, flip and repeat until both sides are browned and the hoe cakes are cooked through.
• Repeat with additional batches until the remaining batter has been used.

Nutrition

Calories: 168kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 113mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Author: Laura

THANKS FOR PINING!

Storage Instructions:

Leftovers keep for up to 4 days and can be reheated in a skillet on the stove.

Variations and Substitutions:

You might like to brush melted butter over these before baking for extra crunch or add fresh or dried herbs and parmesan to make them more savory. If you want them sweeter, honey, maple or dried fruit work well. Cayenne pepper or chili or chipotle powder add a kick of heat, or you could even add quinoa, oats or another kind of grain to change them up a little. Oh, and gluten free flour works if you want to enjoy old-fashioned hoe cakes minus the gluten.

More side ideas?

Cheesy Chicken Fritters Recipe – The fritters had a nice crunchy exterior and a flavorful, cheesy interior.

Parmesan Garlic Roasted Potatoes – A crispy, flavorful side dish that goes well with almost any meal.