Hoe Cakes

Recipe courtesy of Louisiana Kitchen & Culture

Makes about 16 3-inch hoe cakes

  • cooking oil as needed
  • 1 cup flour
  • 1 cup cornmeal
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 eggs, well beaten
  • 1¼ cupsbuttermilk(see note)
  • ⅓ cup melted butter

Hoe Cakes

Hoe Cakes

Click image to enlarge


Place a lightly oiled skillet, preferably cast- iron, over medium heat.
While the skillet heats, combine flour, cornmeal, sugar, salt, baking soda, and baking powder in a mixing bowl. Add eggs, buttermilk, and melted butter; whisk until smooth. Drop the batter, about 2 tablespoons per portion, onto heated skillet and cook, turning once, until golden brown on both sides. Serve hot. 

Note: If buttermilk isn’t available, use sweet milk. Eliminate the baking soda and increase baking powder to 1½ teaspoons.

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