A Crispy Southern Cornmeal Favorite
Hoe cakes are a longtime staple in Southern and soul food cooking, known for their crispy edges, soft center, and rich cornmeal flavor. Traditionally cooked in a skillet with bacon drippings, these simple cornmeal cakes have been served for generations alongside breakfast plates, collard greens, beans, and fried meats. Their humble ingredients and satisfying texture make them a timeless comfort food across the South.
This version from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon stays true to classic Southern traditions with a hearty blend of cornmeal, flour, milk, and savory bacon drippings. Easy to make and full of old-fashioned flavor, these hoe cakes are perfect for breakfast, brunch, or as a side dish for your favorite soul food meals.
Ingredients
- 2 cups yellow cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 tablespoons bacon drippings
- 1 cup milk
Step-by-Step Instructions
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar until evenly mixed. This helps distribute the dry ingredients throughout the batter.
- Add one tablespoon of bacon drippings and the milk to the dry mixture. Stir until a thick batter forms, adding a little more milk if needed for consistency.
- Heat the remaining bacon drippings in a skillet over medium-low heat. The hot skillet helps create crispy golden edges on the hoe cakes.
- Scoop small portions of batter into the skillet and flatten gently into small cakes. Keep the cakes evenly sized for consistent cooking.
- Fry the hoe cakes until browned on one side, then carefully turn them once to cook the other side. Avoid flipping multiple times to help maintain their texture.
- Remove from the skillet and serve warm with butter, syrup, or alongside your favorite Southern dishes.
Serves: 4–6
Closing Summary / Pro Tips
- Use bacon drippings for authentic Southern flavor and extra crispy edges.
- Add a little extra milk if the batter feels too thick while mixing.
- Cook over medium-low heat to ensure the inside cooks through without burning the outside.
- Serve hot with butter, cane syrup, honey, or alongside savory soul food dishes.
About the Creator
Ethel Rayson Dixon was born in Shreveport, Louisiana, where she learned the art of cooking at a young age as one of eight children. Her cookbook celebrates traditional Southern and Louisiana-inspired dishes made with simple ingredients and heartfelt hospitality. Through Big Mama’s Old Black Pot Recipes, Dixon preserves the warmth and cultural richness of Black Southern home cooking for future generations.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more classic Southern and soul food recipes like this through local booksellers and online retailers specializing in regional cookbooks.
