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Hoecakes Hoecakes

These hoecakes have always been one of my signature dishes.

Servings: 16 hoecakes (give or take)
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
2   eggs
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour





Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Chef’s Note: Leftover batter will keep in refrigerator for up to 2 days.

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Paula's Party Episode: Paula's Favorite Foods/Savannah Country cookbook/Sep/Oct 2006 issue
          Watch Paula on Food Network

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Reader Comments:


Just made these this morning. Was thinking about my Grandpa eating these for breakfast many years ago. He would have them with butter and syrup. Brings back a lot of memories.

By Tina on April 06, 2014


we pretty much make them the same way.except we don't put sugar in them.we don't put sugar in cornbread either.lol. when you add sugar to it,we call it sweetbread.lmao.

By Anonymous on January 07, 2014


I love the recipes.

By Marilyn Bretscher on October 01, 2013


I was raised on Hoecakes and love them. I always loved watching my Mama make them because it was a little bit of this and some of that, and they always tasted the same, good. Thanks for triggering a memory.

By Beth Van Sickle on September 24, 2013


This recipe sounds very good...a lot like the cornbread recipe I cook in my cast iron skillet in the oven. The hoecake recipe my Alabama gr-Grandmother used and passed down are made with white cornmeal, salt, butter, and enough boiling water to make the mixture hold together. We form this into patties and fry them. Some folks call this hot-water cornbread, but we have always called them hoecakes...along with the same olden-days story about cooking them on a hoe over the fire. By any name, they're one of my very favorite dishes, delicious and a taste of family history! We love and support you, Paula, and are very disappointed and baffled by how wrongly you've been treated.

By Nancy on July 14, 2013


Thanks Paula. Your a national treasure.

By Mike Novak on July 13, 2013


Love me some Paula Deen! ! And And both her sons! !!!

By karen whatley on July 12, 2013


Can't wait to make these Hoecakes!! Lov Paula Deen......

By Sylvia Calhoun on July 12, 2013


My Mother used to make corn cakes for breakfast which I loved would hoecakes be same thing?

By Sharon Smith on July 12, 2013


Oh my, these are delicious---I could eat my weight in them! We ate at The Lady and Sons a couple of weeks ago and had so much fun. The food was yummy but these little hoecakes were wonderful.

By Aida on July 12, 2013


Paula I grind my own corn meal how would I adapt this recipe Thanks

By alice macDougall on July 12, 2013


don't agree what is happening to u keep ur recipes coming luv u

By connie hollenback on July 12, 2013


am a great fan of yours paula don't agree what is happening to u keep the recipes coming

By Anonymous on July 12, 2013


I love your all your recipes but I just made your hoecakes and it is the best as you are the best in southern cooking, thank you Paula. Would love to meet you someday if that is possible, you are my favorite tv chef as I watch your show all the time. So thank you again Paula. WILBUR B JONES JR

By wilbur b jones jr on June 05, 2013


I have been looking for this recipe for a long time!! Yay!! Now let's see if I can make them like Paula smile

By Mirna on February 28, 2012


butter my butt and call me a biscuit this is this recipe for HOECACKS are good:-)

By Sarah on November 12, 2011


Are these the same corn cakes I would get in Nashville? I had them at a restaurant called Rippy's with their pulled pork and fell in love and have been trying to figure out where to get a recipe. Are these similar?

By Denae on October 11, 2011


I love your hoecake recipe its great. Experimenting I use some buttermilk, but I also add your vadilia onion with peppercorn sauce in instead all of the bacon grease and using alittle more meal. It gives it a flavor beyond words. I love all your sauces. I'm adding your sauces to everything. Sudden Pasta is better with your sauce added instead of oil.

By Terri Gray on August 23, 2011


Hi Donna, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/the_lady_and_sons_cheese_biscuits/

By Jonathan Able on June 30, 2011


My husband and I travel to Florida every January and stop at the Lady and Sons for dinner. You serve the very best biscuits I have ever had and I was wondering if you would share that recipe with me? I have several of your cookbooks and have made many of your recipes and everyone I cook them for think they are wonderful. Thanks so much.

By Donna Fenner on June 14, 2011

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