18 Classic Hoe Cakes Recipes Southern Style

Craving a taste of Southern comfort? Hoe cakes—those golden, crispy-edged delights—are the ultimate quick fix for breakfast, lunch, or dinner. Whether you like them fluffy or thin, sweet or savory, these 18 classic recipes bring homestyle charm to your table with minimal fuss. From Grandma’s secret to modern twists, get ready to flip your way to deliciousness. Let’s dig in!

Traditional Southern Hoe Cakes with Cornmeal

These golden, crispy-edged Southern Hoe Cakes are a humble delight—just cornmeal, buttermilk, and a hot skillet create magic in minutes.

• 1 cup fine yellow cornmeal
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp sugar
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp bacon grease or vegetable oil (plus extra for frying)

1. Whisk together 1 cup fine yellow cornmeal, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp sugar in a bowl.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, and 2 tbsp bacon grease (or oil) until smooth. Pour into dry ingredients and stir just until combined (batter will be thick).
3. Heat a cast-iron skillet over medium-high and add a thin layer of oil. Drop 1/4 cup batter per cake, flattening slightly. Fry for 2–3 minutes per side until deeply golden and crisp at the edges.

The magic? That craggy, buttery crust giving way to a tender, slightly tangy center—pure comfort food alchemy.

Tip: For extra richness, drizzle warm cakes with honey or top with a pat of salted butter.

Buttermilk Hoe Cakes with Honey Drizzle

These buttermilk hoe cakes are a Southern classic with a golden, crispy edge and a tender middle—perfect for soaking up that sweet honey drizzle.

• 1 cup fine-ground cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for frying)
• 1/4 cup honey, warmed

1. In a bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined.
3. Heat a skillet over medium and melt a pat of butter. Drop 1/4 cup batter per hoe cake, spreading lightly. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden.
4. Drizzle warm honey over stacked hoe cakes and serve immediately.

The contrast of crispy edges and fluffy centers makes these irresistible—especially with that sticky-sweet honey pooling in every nook.

Tip: For extra richness, swap half the buttermilk for whole milk and add a splash of vanilla to the honey.

Crispy Skillet Hoe Cakes with Maple Syrup

These golden, buttery hoe cakes fry up crisp at the edges and tender in the middle—perfect for soaking up warm maple syrup.

Ingredients:

• 1 cup fine-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for frying)
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup cornmeal, 1/4 cup flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 3/4 cup milk, 1 egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined (batter will be thick).
3. Heat a large skillet over medium heat. Melt 1 tbsp butter, then drop batter by 1/4 cupfuls. Fry for 3–4 minutes per side until deeply golden and crisp at the edges.
4. Serve hot with maple syrup drizzled over the top.

The magic here? That crispy, lacy edge from the cornmeal meeting the hot butter—it’s like a cross between a pancake and a cornbread crust.

Tip: Keep finished hoe cakes warm in a 200°F oven while frying the rest.

Sweet Corn Hoe Cakes with Cinnamon Butter

These golden, crispy-edged hoe cakes are a Southern classic with a sweet twist—perfect for breakfast or a cozy brunch side.

Ingredients:

• 1 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh or canned sweet corn kernels (drained)
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for frying
• 2 tbsp honey
• 4 tbsp softened butter (for cinnamon butter)
• 1 tsp ground cinnamon (for cinnamon butter)
• 1 tbsp powdered sugar (for cinnamon butter)

Instructions:

1. In a bowl, whisk together 1 cup cornmeal, 1/4 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Stir in sweet corn kernels.
2. In another bowl, mix 3/4 cup buttermilk, 1 egg, 2 tbsp melted butter, and 2 tbsp honey. Pour into dry ingredients and stir just until combined.
3. Heat a skillet over medium and melt a pat of butter. Drop 1/4 cup batter per hoe cake, flattening slightly. Cook 3–4 minutes per side until crisp and golden.
4. For the cinnamon butter, mash together 4 tbsp softened butter, 1 tsp cinnamon, and 1 tbsp powdered sugar until smooth.
5. Serve hoe cakes warm with a dollop of cinnamon butter melting over the top.

The contrast of the crunchy corn cakes with the spiced, creamy butter makes every bite irresistible.

Tip: For extra texture, char the corn kernels in a dry pan before mixing into the batter.

Savory Hoe Cakes with Cheese and Herbs

These crispy-edged hoe cakes get a flavorful upgrade with melty cheese and fresh herbs—perfect for breakfast or a cozy side dish.

Ingredients:

• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1 large egg
• 3/4 cup whole milk
• 2 tbsp unsalted butter, melted (plus extra for frying)

Instructions:

1. In a bowl, whisk together 1 cup fine cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp black pepper. Stir in 1/2 cup shredded cheddar, 2 tbsp chives, and 1 tbsp thyme.
2. In another bowl, beat 1 large egg with 3/4 cup whole milk and 2 tbsp melted butter. Pour into the dry ingredients and mix just until combined (batter will be thick).
3. Heat a skillet over medium and melt 1 tbsp butter. Drop 1/4 cup batter per hoe cake, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
4. Repeat with remaining batter, adding more butter as needed. Serve warm.

The crispy cheese crust and herby aroma make these hoe cakes irresistible—they’re like a cross between cornbread and a savory pancake!

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Gluten-Free Hoe Cakes with Almond Flour

These gluten-free hoe cakes are a Southern-inspired delight with a nutty twist—fluffy, golden, and perfect for a cozy breakfast or brunch.

• 1 cup almond flour
• 1/4 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 cup milk (dairy or plant-based)
• 2 tbsp melted butter or oil
• 1 tbsp honey or maple syrup (optional)
• Butter or oil for frying

1. In a bowl, whisk together 1 cup almond flour, 1/4 cup cornmeal, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, beat 1 large egg, then stir in 1/2 cup milk, 2 tbsp melted butter, and 1 tbsp honey (if using). Pour into the dry ingredients and mix until just combined.
3. Heat a skillet over medium heat and add a pat of butter or oil. Drop 1/4 cup batter per hoe cake, spreading lightly. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden.

The almond flour gives these hoe cakes a subtly sweet, nutty flavor and a tender crumb—no one will guess they’re gluten-free! Serve warm with a drizzle of syrup or a dollop of jam.

Tip: For extra crisp edges, press the batter thinner in the pan and cook a minute longer on each side.

Vegan Hoe Cakes with Flaxseed Egg

These golden, crispy hoe cakes get a plant-powered twist with a flaxseed “egg”—perfect for a hearty breakfast or a savory side.

Ingredients:

• 1 tbsp ground flaxseed + 3 tbsp water (flaxseed egg)
• 1 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 3/4 cup unsweetened almond milk (or any plant milk)
• 2 tbsp vegetable oil (plus extra for frying)

Instructions:

1. Make the flaxseed egg: Stir together 1 tbsp ground flaxseed and 3 tbsp water in a small bowl. Let thicken for 5 minutes.
2. In a mixing bowl, whisk 1 cup cornmeal, 1/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp sugar.
3. Add the flaxseed egg, 3/4 cup almond milk, and 2 tbsp oil to the dry ingredients. Stir until just combined (batter will be thick).
4. Heat a skillet over medium and lightly coat with oil. Drop 1/4 cup batter per hoe cake, flattening slightly. Cook 3–4 minutes per side until crisp and browned.

The flaxseed egg adds a subtle nuttiness while keeping these hoe cakes tender inside—no one will guess they’re vegan!

Tip: For extra flavor, fold in chopped scallions or a pinch of smoked paprika to the batter.

Spicy Jalapeño Hoe Cakes with Sour Cream

These crispy, golden hoe cakes get a fiery kick from fresh jalapeños and a cooling drizzle of sour cream—perfect for breakfast or a savory snack.

Ingredients:

• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 large egg, beaten
• 3/4 cup buttermilk
• 2 tbsp unsalted butter, melted
• 1 jalapeño, seeded and finely diced
• 2 tbsp vegetable oil (for frying)
• 1/4 cup sour cream (for serving)

Instructions:

1. In a bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 1 tbsp sugar.
2. Stir in 1 beaten egg, 3/4 cup buttermilk, and 2 tbsp melted butter until just combined. Fold in diced jalapeño.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Drop 1/4 cup batter per hoe cake, flattening slightly. Cook 3–4 minutes per side until crisp and golden.
4. Serve warm with a dollop of sour cream.

The contrast between the crispy edges, spicy jalapeño, and creamy topping makes these hoe cakes irresistible at any time of day.

Tip: For extra heat, leave the jalapeño seeds in—or swap in pickled jalapeños for a tangy twist!

Sweet Potato Hoe Cakes with Pecans

These golden, crispy-edged hoe cakes are a Southern-inspired twist on classic cornbread, with sweet potato adding moisture and a touch of natural sweetness.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 large egg, beaten
• 3/4 cup buttermilk
• 2 tbsp honey
• 2 tbsp unsalted butter, melted (plus extra for frying)
• 1/3 cup chopped pecans

Instructions:

1. In a bowl, whisk together 1 cup cornmeal, 1/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp cinnamon.
2. In another bowl, mix mashed sweet potato, 1 beaten egg, 3/4 cup buttermilk, 2 tbsp honey, and 2 tbsp melted butter until smooth. Stir into dry ingredients until just combined, then fold in 1/3 cup pecans.
3. Heat a skillet over medium and melt a pat of butter. Drop 1/4 cup batter per hoe cake, flattening slightly. Cook 3-4 minutes per side until crisp and browned.

The pecans add a toasty crunch against the tender, subtly spiced sweet potato—perfect for drizzling with extra honey or serving alongside chili.

Tip: For extra fluffiness, let the batter rest 10 minutes before cooking.

Pumpkin Spice Hoe Cakes with Whipped Cream

These fluffy, spiced hoe cakes are like little pumpkin pancakes with a cozy twist—perfect for a lazy weekend breakfast or a sweet snack.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/2 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp pumpkin pie spice, and 1/4 tsp salt.
2. In another bowl, mix 1/2 cup pumpkin puree, 1/2 cup milk, 1 large egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a skillet over medium heat and melt a pat of butter. Drop batter by 1/4 cupfuls, cooking for 2–3 minutes per side until golden and puffed.
4. For the whipped cream, beat 1/2 cup heavy cream, 1 tbsp powdered sugar, and 1/2 tsp vanilla extract until soft peaks form.
5. Serve hoe cakes warm with a dollop of whipped cream.

The pumpkin keeps these hoe cakes tender, while the whipped cream adds a cloud-like contrast—no syrup needed!

Tip: For extra spice, sprinkle a pinch of cinnamon over the whipped cream before serving.

Blueberry Hoe Cakes with Lemon Glaze

These tender, golden hoe cakes are studded with juicy blueberries and drizzled with a bright lemon glaze—perfect for a lazy weekend brunch or a sweet afternoon snack.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries
• 1/2 cup powdered sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Stir into dry ingredients until just combined, then gently fold in 1/2 cup blueberries.
3. Heat a skillet over medium and lightly grease. Drop 1/4 cup batter per hoe cake, cooking 2–3 minutes per side until golden and puffed.
4. Whisk 1/2 cup powdered sugar, 1 tbsp lemon juice, and 1 tsp lemon zest until smooth. Drizzle over warm cakes.

The glaze soaks slightly into the cakes, creating pockets of tangy sweetness that balance the earthy cornmeal-like texture. Serve them fresh—they’re irresistible warm!

Tip: For extra fluffiness, let the batter rest 5 minutes before cooking.

Banana Nut Hoe Cakes with Caramel Sauce

These golden, skillet-fried cakes are like a cross between fluffy pancakes and banana bread, drizzled with a buttery caramel sauce that’ll make you swoon.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground cinnamon
• 1 large ripe banana, mashed (about ½ cup)
• ½ cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• ¼ cup chopped walnuts
• 2 tbsp unsalted butter (for frying)

Caramel Sauce

• ½ cup packed brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Make the batter: Whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, ½ tsp salt, and ½ tsp ground cinnamon in a bowl. In another bowl, mix mashed banana, ½ cup buttermilk, 1 large egg, and 2 tbsp melted butter. Stir wet ingredients into dry until just combined, then fold in ¼ cup chopped walnuts.
2. Cook the cakes: Melt 1 tbsp butter in a skillet over medium heat. Drop ¼-cup scoops of batter into the pan, flattening slightly. Cook for 2–3 minutes per side until golden. Repeat with remaining batter, adding more butter as needed.
3. Make the caramel: In a small saucepan, combine ½ cup brown sugar, ¼ cup heavy cream, and 2 tbsp butter. Simmer over medium-low heat for 3–4 minutes, stirring constantly, until thickened. Remove from heat and stir in ½ tsp vanilla extract and a pinch of salt.
4. Serve: Stack hoe cakes warm and drizzle generously with caramel sauce.

The crispy edges and tender banana-nut center pair perfectly with the rich caramel—it’s breakfast and dessert in one bite.

Tip: For extra crunch, toast the walnuts in a dry skillet before chopping.

Chocolate Chip Hoe Cakes with Powdered Sugar

These golden, skillet-fried hoe cakes get a sweet upgrade with melty chocolate chips and a snowy dusting of powdered sugar—perfect for a lazy weekend breakfast or dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for frying)
• 1/3 cup semi-sweet chocolate chips
• 2 tbsp powdered sugar, for dusting

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. Make a well in the center and add 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Stir until just combined, then fold in 1/3 cup chocolate chips.
3. Heat a skillet over medium-low and melt a pat of butter. Drop 1/4 cup batter per hoe cake, spreading lightly. Cook for 2–3 minutes until bubbles form, then flip and cook another 2 minutes until golden.
4. Transfer to a plate and dust generously with 2 tbsp powdered sugar while warm.

The crisp edges and gooey chocolate pockets make these hoe cakes feel like a cross between pancakes and cookies—irresistibly cozy. Tip: For extra flair, drizzle with maple syrup or swap chocolate chips for cinnamon chips!

Savory Hoe Cakes with Bacon and Chives

These crispy-edged hoe cakes get a smoky upgrade with crumbled bacon and fresh chives—perfect for a hearty breakfast or a savory side.

Ingredients:

• 1 cup fine-ground yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup whole milk
• 1 large egg
• 4 strips cooked bacon, crumbled (about 1/3 cup)
• 2 tbsp chopped fresh chives
• 2 tbsp unsalted butter (for frying)

Instructions:

1. In a bowl, whisk together cornmeal, flour, baking powder, salt, and black pepper.
2. Stir in milk and egg until just combined, then fold in crumbled bacon and chives.
3. Melt 1 tbsp butter in a skillet over medium heat. Drop 1/4 cup batter per cake, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Repeat with remaining batter, adding more butter as needed.

The bacon infuses every bite with smoky richness, while the chives add a bright pop—ideal for sopping up runny yolks or serving alongside collard greens.

Tip: For extra-crispy edges, press the cakes gently with a spatula while frying.

Herbed Hoe Cakes with Garlic Butter

These herbed hoe cakes with garlic butter are a Southern-inspired delight—crispy on the outside, tender inside, and packed with fresh flavor.

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 2 tbsp olive oil (for frying)
• 3 tbsp salted butter (for garlic butter)
• 2 cloves garlic, minced

1. In a bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp thyme, and 1 tbsp rosemary.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 1/4 cup batter per hoe cake, flatten slightly, and cook for 3–4 minutes per side until golden and crisp.
4. Meanwhile, melt 3 tbsp salted butter in a small saucepan. Add 2 cloves minced garlic and cook for 1 minute until fragrant. Brush over warm hoe cakes.

The fresh herbs and garlic butter take these humble cornmeal cakes to a whole new level—perfect for breakfast or a savory side.

Tip: For extra fluffiness, let the batter rest for 10 minutes before frying.

Zucchini Hoe Cakes with Parmesan Cheese

These crispy zucchini hoe cakes are a savory twist on the Southern classic, with nutty Parmesan adding a rich, cheesy punch.

• 2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped yellow onion
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for frying

1. Prep the zucchini: Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Mix the batter: In a bowl, combine zucchini, Parmesan, onion, egg, flour, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until just combined.
3. Fry the cakes: Heat 2 tbsp olive oil in a skillet over medium heat. Drop 1/4-cup portions of batter into the pan, flattening slightly. Cook for 3–4 minutes per side until golden brown and crisp.
4. Drain and serve: Transfer to a paper towel-lined plate to blot excess oil. Serve warm.

The magic here? The edges caramelize into a lacy, crispy fringe while staying tender inside—perfect for dunking in ranch or marinara.

Tip: For extra crunch, swap half the flour for fine cornmeal.

Apple Cinnamon Hoe Cakes with Vanilla Ice Cream

These cozy, skillet-fried hoe cakes are studded with tender apples and warm cinnamon, then topped with a melting scoop of vanilla ice cream for the ultimate comfort bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup whole milk
• 1 large egg
• 1 tbsp unsalted butter, melted (plus extra for frying)
• 1/2 cup finely diced apple (peeled)
• Vanilla ice cream, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. Make a well in the center and add 3/4 cup milk, 1 egg, and 1 tbsp melted butter. Stir until just combined, then fold in the diced apple.
3. Heat a skillet over medium-low and melt a pat of butter. Drop 1/4 cup batter per hoe cake, spreading lightly. Cook for 3–4 minutes until bubbles form, then flip and cook another 2–3 minutes until golden.
4. Serve warm with a scoop of vanilla ice cream melting over the top.

The contrast of crispy edges, fluffy centers, and cold ice cream makes every bite irresistible. Tip: Use a tart apple like Granny Smith for a bright balance to the sweetness.

Peach Cobbler Hoe Cakes with Brown Sugar Glaze

These Peach Cobbler Hoe Cakes are a sweet, rustic twist on classic cornbread, topped with juicy peaches and a sticky brown sugar glaze that’ll have you sneaking seconds.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 1/2 cups diced fresh peaches (about 2 medium)
• 1/2 cup packed light brown sugar
• 2 tbsp water
• 1 tbsp unsalted butter (for glaze)

1. In a bowl, whisk together flour, cornmeal, granulated sugar, baking powder, and salt. Stir in milk, egg, and melted butter until just combined (small lumps are okay). Fold in peaches.
2. Heat a greased skillet over medium-low. Drop 1/4 cup batter per hoe cake, cooking 3–4 minutes per side until golden and set. Repeat with remaining batter.
3. For the glaze: Combine brown sugar, water, and 1 tbsp butter in a small saucepan. Simmer 2–3 minutes until thickened slightly. Drizzle warm glaze over hoe cakes.

The crispy edges and gooey peach pockets make these hoe cakes taste like summer in a skillet—no fork required!

Tip: For extra caramelized flavor, sprinkle a pinch of brown sugar on the hoe cakes as they cook.

Conclusion

There you have it—18 classic Southern-style hoe cakes to bring comfort and flavor to your table! Whether you prefer them crispy, fluffy, or sweet, there’s a recipe here for everyone. We’d love to hear which one becomes your favorite—drop us a comment below, and don’t forget to share this roundup on Pinterest for fellow home cooks to enjoy. Happy baking, y’all!