Southern Hoe Cakes
Southern Hoe Cakes
1 cup self rising yellow cornmeal
1 cup self rising flour
1 tablespoon sugar(optional)
¾ teaspoon salt
2 eggs
¾ cup buttermilk or milk(you might need a little more)
1/4 cup vegetable oil
1/4 cup bacon drippings or vegetable oil-for frying
butter-for frying&serving if needed
Combine flour, cornmeal mix, sugar, and salt in a medium bowl.
Measure buttermilk in a glass measuring cup. Add eggs to measuring cup and whisk egg and buttermilk together.
Pour into bowl with flour mixture and mix to combine(if you need to add a little more buttermilk you can if it's too stiff).
Heat a cast iron pan or nonstick skillet or griddle. Add a little bacon grease and a pat of butter.
Pour batter into pan to form hoe cakes, using a 1/4 cup measuring cup and fill it
Cook until bubbles form on top, flip over and cook until bottom is golden.
Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
Serve with butter.
Optional add-ins: chopped jalapeno peppers, grated cheese, chopped bacon.
Hoe Cakes are old-fashioned cornmeal griddle cakes, and they're the most basic of Southern breads. Also called Johnny Cakes, they are traditionally served as a quick bread on the side of a lunch or dinner entrée. Hoe Cakes are great for soaking up pan juices and gravy, but they're also tasty with a pat of butter, a drizzle of maple syrup or honey, or a smear of apple butter.
Hoe Cakes are typically either served for breakfast like pancakes or with a bowl of greens (typically collard or turnip greens). When served with greens, they are used to mop up the pot licker, the tasty liquid that the greens are cooked in. Try spreading pimento cheese on them for an amazing appetizer.
Hoe Cakes are made from self-rising cornmeal, self-rising flour, a touch of sugar, eggs, and buttermilk. I use bacon grease to fry these Southern Hoe Cakes in but it’s more common to use vegetable oil. Feel free to do so.
Thank you loyal subscribers. Special thanks Patreon Subscribers.
For the Simply Sara Facebook Community, visit:
For my Facebook Tupperware Group, visit Sara's Little Tupperware Nook:
My 24/7 Tupperware Consultant Page:
To support me on Patreon:
Mailing Address:
Sara Potter
P.O. Box 1146
Louisa, Kentucky 41230
Betty's Kentucky Pancake Cornbread
Betty demonstrates how to make Pancake Cornbread. This is a favorite food in Central Kentucky. Cooked on a griddle and served with butter, it's just the best!
Kentucky Pancake Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
¼ cup water, or as desired, for thickness of pancakes
extra-virgin olive oil, for oiling griddle or skillet
In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt. Add buttermilk, egg, and water and beat on medium speed of an electric mixer until all ingredients are combined. For 6 pancakes, ladle portions, using 1/6 of the batter, onto hot griddle (or skillet) that has been oiled with a small amount of olive oil. Cook until pancakes are brown on the bottom side and top side begins to bubble. Flip pancakes and brown on the other side. Transfer pancakes from griddle to nice serving dish. Top with butter pats and serve immediately. YUMMY! This bread is fabulous with Smothered Swiss Steak from Betty's Kitchen. I hope you enjoy it! -- Betty ღღღღღ
Please subscribe:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku:
❣️Coal Miner Cake YOU Can't Resist❣️
❣️ THE chocolate cake you won't be able to resist! Enjoy!
???? See ya on the farm & thanks for watching! ????
SEE MORE BELOW!
~ All American 921 Canner:
~ Lodge Cast Iron Griddle:
~ Kwik Cut Biscuit Cutter:
Patara's Social Media:
~ Facebook:
~ Facebook Premium Group: goo.gl/n4bnMo
~ Instagram:
*Snail Mail:
PO Box 24501
Farragut, TN 37933
Music by Epidemic Sound
#appalachiashomesteadwithpatara #chocoalecake #coalminercake
~~ Ingredients:
1 box Devil's Food Cake
1 can cherry pie filling
2 eggs
1 tsp vanilla
1 cup sugar
1 stick real butter
1/4 cup evaporated milk
6 ounces chocolate chips
1/2 cup chopped pecans (optional)
How to make the Perfect Griddle Cake
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.