If you’ve ever longed for a quick, no-fuss bread that delivers comfort with every bite, then Hoe Cake might just become your new go-to recipe. This humble skillet bread, golden on the outside and soft on the inside, is a Southern classic that’s been around for generations. It’s rustic, it’s hearty, and most importantly—it’s the kind of food that brings people together at the table.
Whether you’re serving it with a big country breakfast, pairing it with fried chicken for lunch, or sopping up savory stews and chili at dinner, Hoe Cake is a fantastic way to get fresh, hot bread on the table in a snap. The beauty of this recipe is its simplicity: just a handful of pantry staples and a cast-iron skillet, and you’re ready to enjoy warm, buttery slices straight from the oven.
What Is Hoe Cake?
Traditionally, Hoe Cake is a type of cornbread that was once cooked on the flat side of a garden hoe over an open fire. Early American settlers and farmers used what they had on hand—cornmeal, water, and a bit of fat—to make a quick, filling bread. Over time, recipes evolved, and in many kitchens today, Hoe Cake is prepared using flour (sometimes blended with cornmeal), rich milk, and butter, giving it a texture that sits somewhere between cornbread and skillet biscuit.
This recipe keeps things simple while honoring the rustic roots of the dish. It bakes up fluffy yet dense enough to slice into wedges, with a golden brown crust that makes it irresistible.
Ingredients You’ll Need
For this recipe, you probably already have everything in your pantry:
- 2 cups self-rising flour
(This saves you the trouble of adding baking powder and salt separately. If you don’t have self-rising flour, you can make your own by combining 2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt.) - ½ cup vegetable oil
(Keeps the batter moist and adds richness. Canola or melted shortening also work.) - 1 teaspoon salt
(Balances the flavors.) - 1 cup milk
(Whole milk is best, but any milk—even buttermilk—adds a tender crumb.) - 2 tablespoons butter (for brushing the top)
(Melted butter brushed over the hot bread makes the crust fragrant and golden.)
Optional for flavor: a drizzle of honey, a pinch of sugar, or even crumbled bacon stirred into the batter.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400℉ (200℃). Hoe Cake bakes quickly, so having your oven nice and hot is key to developing that crisp golden crust.
2. Mix the Batter
In a large mixing bowl, combine the self-rising flour, vegetable oil, salt, and milk. Use a wooden spoon and stir gently until everything is just combined. Don’t overmix—you want the batter to stay light. It will be somewhat thick but pourable.
3. Prepare the Skillet
Take a well-seasoned 10-inch cast iron skillet and generously grease it with butter, bacon grease, or oil. The fat not only prevents sticking but also creates the iconic crisp edges of Hoe Cake.
4. Transfer and Smooth
Pour the batter into the prepared skillet, using a spatula to spread it evenly. The batter should reach close to the edges.
5. Butter the Top
Melt 2 tablespoons of butter and brush it gently over the surface of the batter. This step adds flavor and helps achieve that irresistible golden finish.
6. Bake
Place the skillet in the oven and bake for 18–20 minutes. The bread should look set and pull slightly away from the edges of the pan.
7. Brown the Top (Optional)
If the top hasn’t browned enough, switch your oven to broil for 1–2 minutes. Keep a close eye—Hoe Cake can go from golden to too dark quickly under the broiler.
8. Cool and Serve
Remove the skillet from the oven and let the Hoe Cake cool for about 10–15 minutes before slicing into wedges. This rest time helps the crumb set and makes it easier to serve.
Stove-Top Variation
Want to stick to the old-school roots? You can also make Hoe Cake right on the stovetop.
- Heat 2 tablespoons of bacon grease, butter, or vegetable oil in your cast iron skillet over medium heat.
- Pour in the batter (you can make one large cake or smaller individual ones).
- Cook until the edges are crisp and golden, then carefully flip and cook the other side.
This version gives you an even crisper crust and a slightly denser texture.
Serving Suggestions
Hoe Cake is incredibly versatile. Here are some of my favorite ways to enjoy it:
- Breakfast: Serve warm with butter, honey, or maple syrup. Add a side of eggs and bacon for a complete Southern breakfast.
- Lunch: Pair it with fried chicken, collard greens, or pinto beans. The bread soaks up juices beautifully.
- Dinner: Use it as a side for chili, beef stew, or roasted vegetables.
- Snacking: Cut into wedges and enjoy it with jam or fresh fruit.
Tips & Tricks for the Best Hoe Cake
- Use Cast Iron: Nothing beats the heat retention and flavor cast iron adds. A well-seasoned skillet gives the best crust.
- Don’t Overmix: Stir just until combined. Overmixing can make the bread tough.
- Play With Flavors: Try stirring in shredded cheese, fresh herbs, or diced jalapeños for a twist.
- Storage: Leftovers keep in an airtight container for 2 days. Reheat in a warm oven or toaster oven to bring back the crispness.
A Bite of History, A Slice of Comfort
Hoe Cake may have humble beginnings, but its staying power proves just how comforting simple food can be. Every slice feels like a nod to tradition, a reminder that sometimes the best dishes are the ones made with love, a skillet, and just a few everyday ingredients.
Next time you’re short on time but want homemade bread on the table, give this recipe a try. Hoe Cake is quick, easy, and soul-satisfying—the perfect companion for breakfast, lunch, or dinner.