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    Home » Recipes » Bread » The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

    The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

    Published: Jan 19, 2022 · Modified: Jan 20, 2022 by Pate Giltner 2 Comments

    80 shares
    Jump to Recipe·Print Recipe
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.
    Hoe cakes stacked on a plate with butter honey and raspberries.

    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.

    Hoe cakes stacked on a plate with butter honey and raspberries.

    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!

    Ingredients for hoe cakes on a brown table.

    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. 

    Collage showing how to make hoe cake batter.

    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 1/4 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!
    staked cornbread pancakes on a brown plate topped with raspberries and butter.

    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: 

    What is a hoe cake?

    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!

    Can the batter be made in advance?

    Yes, you can make the batter the night before and chill, covered, in the fridge for up to a day before using.

    cornmeal pancakes stacked on a plate with a corner cut out.

    Other cornbread recipes:

    • Jiffy Bacon Cornbread Muffins
    • The Best Jiffy Cornbread with Buttermilk
    • The Best Jiffy Jalapeno Cheddar Cornbread
    Print
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    Hoe cakes stacked on a plate with butter honey and raspberries.

    The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

    ★★★★★ 4.5 from 2 reviews
    • Author: pate giltner
    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 8 pancakes 1x
    • Category: pancake
    • Method: frying
    • Cuisine: southern
    Print Recipe
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    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

    Scale
    • 1 Box 8.5 ounces Jiffy Corn Muffin mix
    • 1 cup buttermilk
    • 1/3 cup water
    • 2 tablespoons of butter for the skillet 

    Instructions

    1. Mix the Jiffy Yellow Corn Muffin box, 1 cup of buttermilk, and 1/3 cup water in a mixing bowl. 
    2. Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt. 
    3. Add 1/4 cup of the batter to the pan and fry for about two and half minutes. 
    4. Flip and fry the other side for two and a half minutes. 
    5. Transfer to a plate and repeat the process. 
    6. Serve with butter, jam, or maple syrup. 

    Notes

    • 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.

    Keywords: The BEST Hoe Cakes (AKA Fried Cornbread or Cornbread Cakes)

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Anonymous says

      January 19, 2022 at 6:21 pm

      .

      ★★★★★

      Reply
    2. Anonymous says

      May 31, 2022 at 11:13 am

      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.

      ★★★★

      Reply

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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