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Stack of Hoe Cakes

Honey Hoe Cakes

Adapted from Martha Stewart

Makes: 10 small cakes

Hoe cakes are a traditional southern breakfast dish that is most often described as a mix between a pancake and cornbread. The reason they are called hoe cakes is because poor southern farmers would take off the end of their hoe and heat it over a fire for a surface to fry on.


  • 1-1/2 cup yellow corn meal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 eggs
  • 1-1/2 cup buttermilk
  • 5 tbsp. corn oil


In a large mixing bowl, mix cornmeal, flour, sugar, salt, and baking soda. Add in the buttermilk, eggs, and 4 tablespoons oil. Whisk until smooth.

Heat a large skillet over medium heat. Once hot, add remaining oil and heat until a drop of batter sizzles upon contact.

Working in batches, pour 1/3 cup batter per cake into the skillet. Cook, turning once, until golden, about 4 minutes.

Repeat with remaining batter (add more oil if needed). Serve with butter and honey.