These hoe cakes (AKA fried cornbread, cornbread cakes, or cornmeal pancakes) are delicious no matter what you call them! These are also made with Jiffy corn muffin mix so they are as easy as they are delicious.
This is the perfect recipe for thin and crispy fried cornbread!
Growing up, we called these corn cakes, and we always preferred them to be thin, browned, and with crispy edges. This recipe is just like we used to have them and is more cornbread than pancake. Eat them as a side dish with dinner or as breakfast, they are perfect either way.
Why This Recipe Works:
This recipe is so easy and delicious because it uses the Jiffy corn muffin mix. Using the mix simplifies the recipe and cuts out the measuring of cornmeal, flour, baking soda, and salt, making this recipe quick and delicious!
Jiffy is a sweet corn muffin mix, and since these corn cakes will get topped with delicious sweet things like bourbon honey butter, bourbon blackberry jam, and maple syrup, they don't need any extra sweetener added to the batter.
These classic southern fried corncakes are perfect for breakfast or as a side dish with lunch or dinner!
Key Ingredients:
Jiffy Corn Muffin Mix: The jiffy mix is great! It's a mix of yellow cornmeal, flour, baking soda, salt, and a bit of sugar, so it takes a lot of the guesswork out of the mixing.
Buttermilk: Buttermilk provides a nice tang, really brings out the flavor, and helps balance the sweetness of the corn. It also provides a lot of moisture so that the bread stays moist.
Egg: One large egg helps bind the cornbread together so that it's not too crumbly.
Step by Step Instructions:
- Whisk together the Jiffy box, buttermilk, and water in a mixing bowl.
- Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt.
- Add ¼ cup of the batter to the pan and fry for about two and half minutes.
- Flip and fry the other side for two and a half minutes.
- Transfer to a plate and repeat the process.
- Serve with butter, jam, or maple syrup!
Tips and Tricks for Success:
- Make sure your skillet is hot but not too hot. A little warmer than medium is perfect. Too hot will burn the butter, and too low won't brown the pancakes.
- Fry each side for about 2 minutes and thirty seconds. You want the batter almost all set before flipping.
- Use a cast-iron skillet if you can. If not, a 9-inch non-stick frying pan works.
FAQ's:
A hoe cake is cornbread fried in a pan, it has many names, including corn cake, johnny cake, and cornmeal pancakes, but all are delicious!
Yes, you can make the batter the night before and chill, covered, in the fridge for up to a day before using.
Here's a video showing how to make this recipe:
Other cornbread recipes:
The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 pancakes 1x
- Category: pancake
- Method: frying
- Cuisine: southern
Description
These hoe cakes go by so many names like fried cornbread, cornbread cakes, or cornmeal pancakes, but they are delicious no matter what you call them!! They are the perfect thin and crispy cornbread!
Ingredients
- 2 Boxs of 8.5 ounces Jiffy Corn Muffin mix
- 1 egg
- 1 cup buttermilk
- ⅓ cup water
- 2 tablespoons of butter for the skillet
Instructions
- Mix the Jiffy Yellow Corn Muffin, egg, 1 cup of buttermilk, and ⅓ cup water in a mixing bowl.
- Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt.
- Add ¼ cup of the batter to the pan and fry for about two and half minutes.
- Flip and fry the other side for two and a half minutes.
- Transfer to a plate and repeat the process.
- Serve with butter, jam, or maple syrup.
Notes
- This recipe is for thin, crispy, and lacey fried cornbread, if you are looking for a more pancake-like thickness - omit the water.
- Make sure your skillet is hot but not too hot. A little warmer than medium is perfect. Too hot will burn the butter, and too low won't brown the pancakes.
- Fry each side for about 2 minutes and thirty seconds. You want the batter almost all set before flipping.
- Use a cast-iron skillet if you can. If not, a 9-inch non-stick frying pan works.
Elizabeth says
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Anonymous says
I am from Alabama and grew up on these. They turned out good, but the batter was a little thin. I'd say make a double batch with 2 boxes of Jiffy Mix with a pint of whole buttermilk and only add a bit of water if the batter is too thick.