Just butter, still warm from the skillet
Soul Food Supper:
Hoecakes, black-eyed peas, turnip greens, and cornbread. (Yes, cornbread and hoecakes together. Don’t question it.)
How to Store, Reheat, and Freeze
Refrigerator: Store in an airtight container for up to 4 days. They will soften. See reheating instructions below.
Reheating (skillet – best method): Reheat in a dry skillet over medium heat for 1-2 minutes per side. The crispiness returns.
Reheating (oven): Place on a baking sheet at 350°F for 5-7 minutes.
Reheating (microwave): 20-30 seconds. The edges will be soft, not crispy. Fine for a quick fix.
Freezer: Cool completely. Place hoecakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag. Freeze for up to 3 months. Reheat from frozen in a skillet or oven.
Reheat from frozen: Skillet over medium heat, 2-3 minutes per side. Oven at 350°F for 8-10 minutes.
Frequently Asked Questions
What’s the difference between hoecakes and cornbread?
Cornbread is baked. Hoecakes are fried. Cornbread usually contains egg, flour, and sugar. Hoecakes are simpler – just cornmeal, liquid, salt, and fat.
What’s the difference between hoecakes and johnnycakes?
Region and tradition. Johnnycakes are more common in the North (Rhode Island, New York). Hoecakes are Southern. The recipes are very similar.
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