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Southern Corn Hoecakes

southern corn hoecakes

Southern Corn Hoecakes

Hoecakes were supposedly cooked on the blade of a hoe while workers were in the field. We don't know about the hoe part, but they are da4rn good with butter and syrup or at the bottom of a bowl of bean soup!
Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast, Side Dish
Cuisine American, Southern
Servings 4


  • 1 1/2 c. cornmeal
  • 1/2 c. self-rising flour
  • 1/2 tsp. salt
  • Approx. 1/2 c. each water & milk
  • 1/2 c. finely chopped onion optional
  • 1 ea. Egg
  • 2 Tbsp. Sugar
  • 1 c. whole kernel corn optional


  • Drop by tablespoons onto a hot greased griddle or frying pan. (Keep each cake small enough to turn easily.) Cook as you would pancakes, turning only once. Serve hot with butter. Makes approximately 12.


The Southern Corn Hoecakes make a great breakfast, snack or side dish with fish or chicken. Our favorite is served with butter and syrup.
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