Embark on a culinary journey to the American South, where hoe cakes, also known as johnny cakes, reign supreme as a simple yet irresistible treat.


1 cup self-rising cornmeal, 1 cup buttermilk, 2 large eggs, 1/4 cup bacon grease, melted, Salt and pepper to taste

In a large bowl, sift together the cornmeal and salt, ensuring a smooth and even mixture.

In a separate bowl, whisk together the buttermilk and eggs until well combined, creating a fluffy base for the batter.

Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth batter forms.

Stir in the melted bacon grease, adding a touch of smoky goodness and enhancing the hoe cakes' flavor profile.

Heat a griddle or cast-iron skillet over medium heat, creating a culinary canvas for the hoe cakes to sizzle and shine.

Using a tablespoon, carefully drop dollops of batter onto the hot griddle, creating individual hoe cakes.

Cook the hoe cakes until golden brown and crispy on both sides, flipping them gently with a spatula.

Serve the hoe cakes warm, topped with your choice of sweet or savory toppings, and indulge in the rich culinary heritage of the American South.