Hoe Cakes


  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 5 tablespoons corn oil, plus more if needed
  • Unsalted butter and honey for serving


  1. Stir together the cornmeal, flour, sugar, salt and baking soda in a medium bowl.
  2. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
  3. Heat remaining tablespoon oil in a large skillet over medium heat until hot.
  4. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden brown and cooked through, about 2 minutes per side.
  5. Add more oil to the pan as necessary, and reduce heat, if sides brown too quickly.
  6. Serve immediately with butter and honey.

Yields: 10 small pancakes

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