Hoecakes or fried cornbread is a Southern favorite.

Southern Cornmeal Hoecakes

I have always called this fried cornbread and my family loves it. I make these hoecakes about once a week and they never last long. This old-fashioned recipe has been in our family for many, many years.  Serve these hoecakes with any meal.  I eat them for a snack in the afternoons if I have any made up.  They are great with buttermilk.  They are wonderful with syrup over them, too!  Fried cornbread will soon become a family favorite to serve with any meal.

Ingredients for Southern Cornbread:

Self-rising cornmeal

Buttermilk or can use regular milk, too



Oil, I use canola oil

Notes: Serve your hoecakes with butter.  Some people eat these like pancakes with syrup.  They are good with any meal and great with collard greens!  Enjoy!

If you can’t find self-rising cornmeal, here is a recipe to make it.

Recipe Feedback: “Not exactly like we made them in our house growing up in NC …. but better! I didn’t have self-rising cornmeal and they don’t carry it where I now live, but I found a recipe for it on this site that worked perfectly.”-Jennifer

“I love these. I am NOT a ‘picky’ eater but grandchildren LOVE them and when you can get them jumping up and down at just the mention of the words, YOU GOT A WINNER. THANKS!”-Ralph


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Southern Cornmeal Hoecakes

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup! 
4.96 from 42 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course bread
Cuisine American, southern
Servings 10 cakes


  • 1 1/2 cups self-rising cornmeal
  • 2/3 cups buttermilk or can use regular milk too
  • 1 egg
  • 1/2 teaspoon salt
  • 2/3 cup oil I use canola oil for cooking


  • Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.
Keyword cornbread, fried cornbread, hoecakes
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Southern Cornmeal Hoecakes

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