Hoecakes and Honey

Hoecakes and Honey

Variations on this staple exist through history and geography. George Washington ate hoecakes while others enjoyed johnnycakes, cornpoke, and bannock.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 hoecakes


  • 2 cups fine-ground corn meal (Fresh, stone-ground, cold-milled is best)
  • 1/4 tsp salt
  • 2 1/4 cups boiling water
  • 2 tbs Vegetable oil (Plus more for frying)
  • 2 tbs honey


  • While the water is boiling, combine the cornmeal and salt in a large bowl.
  • Whisk the boiling water into the cornmeal then let rest for about 10 minutes.
  • Stir in the oil and honey. The mix should be very thick, just barely pourable.
  • Heat a couple of tablespoons of oil in a large nonstick cast iron skillet. Once hot, spoon about 1/4 cup of the batter at a time onto the skillet.
  • Cook until the edges are golden and crisp, then flip and cook until the other side is golden as well. It should take about 2 minutes per side.
  • Serve warm, with a pat of butter and a side of honey.


Sweetened with honey, these make a perfect old-school breakfast. Without the honey, though, they're great for sopping up saucy dishes like BBQ, collard greens, or even soups.