Johnny Cakes have long been a favorite in Appalachian cooking. Kind of like fried cornbread, they’re perfect with a big bowl of soup beans or simply topped with butter. Made with just a few pantry staples like cornmeal and buttermilk, they’re crispy on the outside and tender on the inside. They’re the perfect savory side for soups or stews!

Are you looking for more Easy Side Dishes? Try our Fried Potatoes and Onions, Macaroni and Tomatoes, Baked Beans, and Tomato Gravy.

A frying pan with four golden-brown pancakes. A spatula holds one pancake. In the background, a plate with more pancakes and a dish with butter. A striped napkin is partially visible in the lower left corner.

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My mom always called these Hoe Cakes, and I love the story behind the name. She told us that back in the day, Appalachian folks would cook them right on the flat blade of a hoe over a fire. It doesn’t get more old-school than that! Later, I learned that hoe cakes have roots with Native Americans and American settlers and were originally cornmeal flatbreads made for long journeys. The name Johnny Cake likely comes from “journey cake,” since they were portable and easy to make for travelers. Known by several versions and different names like cornmeal flatbread, corn cakes, or Shawnee cake, these cornmeal pancakes have connections to the American South, New England, and parts of the Caribbean islands. Whatever name you call them, they’re a delicious tradition in my family!

What you’ll love about this Johnny Cakes Recipe:

Simple Ingredients: Made with pantry staples, they’re easy to whip up anytime.
Versatile Side Dish: Perfect with soup beans, chili, or even fried chicken!
Straight from the South: These cornmeal cakes are a simple yet flavorful classic.

A stack of golden-brown pancakes in a skillet being lifted by a spatula. The top pancake is topped with a square of butter. More pancakes are visible in the pan, and a dish with more butter is in the background.

Recipe Ingredients

You’ll need the following ingredients to make this amazing Recipe Hoe Cakes:

White cornmeal (I LOVE using Weisenberger Bolted White Corn Meal, it’s a KY product and it’s so good!
Salt
Baking soda
Buttermilk
Egg
Vegetable oil

Top-down view of ingredients on a gray surface: a bowl of white cornmeal, a measuring cup with buttermilk, a small bowl of oil, an egg, a small bowl with baking powder, and a pinch of salt in a small dish. Labels indicate each item.

INGREDIENT NOTES:

White Cornmeal: Use fine or medium grind for the best texture. Avoid self-rising cornmeal as it can alter the balance of the recipe. You can use yellow cornmeal works just as well and provides a slightly sweeter flavor.
Buttermilk: Adds a tangy flavor and helps create a tender texture. If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk.
Vegetable Oil: Keeps the batter moist and helps the cakes cook evenly. You can substitute with melted butter for a richer flavor.

HOW TO MAKE JOHNNY CAKES STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

Step 1:
In a large mixing bowl, whisk together cornmeal, salt, and baking soda.

Step 2:
In a small bowl, whisk the buttermilk and egg until smooth.

Step 3:
Add the wet ingredients to the dry mixture, stirring until smooth. Stir in vegetable oil. The batter should have a thin consistency like heavy cream.

Step 4:
Heat a cast iron pan or griddle over medium-high heat. Add a thin layer of oil.

Step 5:
Drop a cup of batter by tablespoons onto the hot griddle, spreading slightly to make thin cakes about 4 inches wide. (about the size of the palm of your hand)

A six-step collage showing the process of making pancakes. Steps include mixing flour and baking powder, adding an egg and milk, stirring with a whisk, pouring the batter, mixing it, and cooking pancakes in a pan.

Step 6:
Cook until edges are crispy and bubbles form on top, about 2-3 minutes.

Step 7:
Flip and cook the other side until golden brown and crispy, about 1-2 minutes more.

Step 8:
Serve the Johnny Cake warm with butter or your favorite toppings.

A plate of golden-brown pancakes stacked neatly, showcasing a variety of circular, textured surfaces. The pancakes have a crispy appearance, and the plate is set on a striped cloth.

PRO TIP:

For the crispiest edges, make sure the skillet and oil are fully heated before adding the batter. A cast iron skillet is best for that signature crisp crust. and that classic Southern texture.

Storage and Reheating

Storage: Store leftover Johnny cakes in the refrigerator in an airtight-container. It can be kept for up to 3 days.

Reheating: Warm them in a skillet over medium heat for 1-2 minutes on each side, or heat them in the oven at 350°F for about 5-7 minutes until warmed through. Using the microwave makes the cakes soggy.

Freezing: Lay the Hoe Cakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, and freeze for up to 2 months. Reheat directly from frozen in a skillet or oven.

A black skillet with golden-brown pancakes, one stack topped with a melting butter pat, sitting on a metal spatula. A striped cloth is visible on the side, and a small dish of butter is in the background.

Additions & Substitutions

ADDITIONS:

Cheese: Stir in shredded cheddar for a rich, savory flavor.
Corn Kernels: Add fresh or canned corn for extra texture and sweetness.
Jalapeños: Mix in diced jalapeños for a spicy kick.

SUBSTITUTIONS:

Buttermilk: Swap for a mix of whole milk with lemon juice if you’re out of buttermilk.
Vegetable Oil: Substitute with unsalted butter or even bacon grease for added flavor.
Cornmeal: Experiment with a combination of cornmeal and plain flour for a softer texture, more like a fried cornbread.

FAQs about this Jonny Cake?

Add a splash of water or milk to thin it out to a consistency similar to heavy cream.

Absolutely! Add a tablespoon of sugar or a drizzle of honey to the batter. I grew up without any sugar added, so that’s what I’m used to.

While you can cook them on a nonstick griddle, a thin layer of oil adds crispiness and flavor.

A stack of golden brown Johnny Cakes sits on a white plate, boasting crispy edges and a fluffy texture. The pancakes serve as the focal point of the image, with a light-toned background enhancing the cozy breakfast scene.

What Can I Serve with these Hoe Cakes?

Serve this simple cornbread recipe with savory dishes like soup beans, Cowboy Soup, or fried chicken. For a sweeter option, top them with honey, maple syrup, or fresh fruit.

DID YOU MAKE THIS RECIPE?

I’m excited for you to try this Johnny Cakes Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!