1 Kings 17:12 And she said, As the LORD thy God liveth, I have not a cake, but an handful of meal in a barrel, and a little oil in a cruse: and, behold, I am gathering two sticks, that I may go in and dress it for me and my son, that we may eat it, and die.

1 Kings 17:13 And Elijah said unto her, Fear not; go and do as thou hast said: but make me thereof a little cake first, and bring it unto me, and after make for thee and for thy son.

1 Kings 17:14 For thus saith the LORD God of Israel, The barrel of meal shall not waste, neither shall the cruse of oil fail, until the day that the LORD sendeth rain upon the earth.

1 Kings 17:15 And she went and did according to the saying of Elijah: and she, and he, and her house, did eat many days.


Hoecakes have been around since 1745.  The origin of the name is the method by which they were prepared before modern conveniences.

Field hands often cooked it on a shovel or hoe held to an open flame. Hoes designed for cotton fields were large and flat with a hole for the long handle to slide through; the blade would be removed and placed over a fire much like a griddle.

Today, we fry our hoecakes in a skillet.

My husband would actually rather have hoecakes as opposed to cornbread.  I, however, am just the opposite!



1 cup buttermilk cornmeal

1 egg

about 1/2 cup milk

bacon grease or canola oil

This will make about 9 medium-sized hoecakes.


Prepare your skillet by adding about 1 tablespoon of bacon grease or canola oil. I use bacon grease just because it gives them a better taste.

Heat the oil over medium-high heat.

In a small  bowl add cornmeal, egg and milk.

Whisk together.  The batter should be kinda thick like a batter.

If it’s too thin, add a little cornmeal.  If it’s too thick add a little milk.

Spoon batter by the tablespoonfuls into hot skillet.

I use an ice cream scoop for a more evenly round hoecake.

Turn heat down to medium.  When the batter starts to “bubble” it’s time to flip.

When you flip, keep cake low to the skillet and flip with your wrist in one sweeping motion.

Fry on the opposite side for about 3 minutes or until golden brown.

Whoala, a beautiful plate of hoecakes!


2 responses

  1. These Hoe Cakes look great, Can I use regular Corn Meal can’t find Buttermilk corn meal


    1. Thanks Carolyn. Yes you can use just plain self-rising cornmeal. You can also substitute the regular milk with buttermilk if you wish.


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