Hoe Cakes

Hoe Cakes

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Traci-in-Cali 385

"My mother-in-law is from Arkansas and she's passed this recipe on to me. Apparently people would cook these little corn cakes on the flat end of a hoe and that's how they got their name! You can substitute buttermilk or yogurt for the milk."
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Ingredients

25 m servings 176 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Whisk together the cornmeal, baking powder, and salt in a mixing bowl and set aside. Whisk the eggs and milk in a separate bowl until smooth. Stir the cornmeal mixture into the milk mixture until no lumps remain.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry. Flip and cook until browned on the other side. Repeat with remaining batter.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

I thought these were very tasty - excellent with chili! They are incredibly simple to make. My recommendation is to let the batter sit for several minutes before dropping onto the hot griddle. I...

Most helpful critical review

Sorry, I followed the recipe to a T but unfortunately I didn't care for these hoe cakes at all. Really gritty.

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Sorry, I followed the recipe to a T but unfortunately I didn't care for these hoe cakes at all. Really gritty.

I thought these were very tasty - excellent with chili! They are incredibly simple to make. My recommendation is to let the batter sit for several minutes before dropping onto the hot griddle. I...

I agree with the comment to let the batter sit a few minutes to thicken however, still, the cakes were thin and dense with a bland flavor. They may be better as a side to chili or as a crepe wit...

we were on a tight budget w/ a bunch of pulled pork from my MIL.i found some dried pinto beans in the pantry. i made some from scratch stovetop baked beans w/ the pork. served them in a bowl and...

This was a very simple and tasty recipe! I did have a little problem with the milk separating from the batter mixture, but that might have happened because I mixed the liquids into the dry ingre...

These were very good! I didn't want to make a whole pan of cornbread to go with leftover Navy bean soup and I remember this recipe. I had never had a hoe cake before but it brought back childhoo...

I mixed up a half batch and it was so thin (about like grainy thick cream) so I added half as much whole wheat flour as the cornmeal. Fried the batter (now about like pan cake batter) covered it...

Added about 1/3 c. flour and let it sit a bit to thicken as suggested, and was pleasantly surprised at how good these were. Served them with a bean soup. They reminded me of the cornmeal mush my...

quick and good. great addition to the hoppin john soup that i served.

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