These Bacon Jalapeno Hoecakes are what happens when cornbread meets pancakes…and they’re delicious!
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But one thing we don’t own is a hoe. That’s right–we’re a no hoe family. It’s not really on purpose, but we’ve just never needed a hoe. But if the time comes, I’m sure I’ll buy a hoe. And then I’ll put it in the shed.
Given our lack of a hoe, I guess it’s kinda hard to make truly authentic hoecakes around here. You see, according to legend, hoecakes (called johnnycakes in the North) were first invented by slaves who “baked” these on hoes in the field. Since I don’t own a hoe, I decided to bake these hoecakes up in a cast iron skillet. I do have several of those. Cast iron skillets are a great substitute for hoes…unless you’re actually trying to hoe something in the yard. Then they don’t work so great.
So let’s talk about hoes for a bit. I mean hoecakes. Let’s talk about hoecakes. Have you ever heard of hoecakes? I like to call them the Southern answer to the scallion pancakes that are common in Asian cooking. Hoecakes look like pancakes, but they are most definitely not pancakes. Hoecakes are more like what happens when cornbread meets pancakes and they have kids. Think cornbread in pancake form…if that makes sense!
Unlike pancakes, hoecakes are typically savory and best served as a side dish for dinner. Instead of dinner rolls or bread, make up a batch of these Bacon Jalapeno Hoecakes. My wife and I gobbled the first one that came off the skillet, and it was quite tasty. Then we ended up serving these with dinner that night. (They reheat really well!) I mean, these guys are loaded with thick-cut bacon, jalapenos and green onions…how can you go wrong with those flavors?
Oh, and if you try making these Bacon Jalapeno Hoecakes on a real hoe, then email me photos. Please.
Have you ever heard of hoecakes?
Do you own a hoe?
Bacon Jalapeno Hoecakes
- Place a large cast iron skillet over medium-high heat. Once hot, cook bacon until crispy. Remove bacon and pat dry with paper towels. Leave 1 Tbsp of bacon grease in skillet; discard remaining grease.
- Using a medium bowl, whisk together the flour, cornmeal, baking powder and salt. Set bowl aside.
- In another bowl, whisk together buttermilk, water, sour cream and eggs.
- Pour liquid ingredients into dry ingredients; stir until just combined. Crumble the bacon and fold it into the batter along with the jalapenos and green onions.
- Meanwhile, place skillet (with bacon grease) back over medium heat.
- Pour ¼ cup of the batter into skillet. Cook for 2-3 minutes, or until edges of hoecake turn golden and release. Using a spatula, flip hoecake and cook for 1-2 more minutes, or until fully cooked.
- Serve as a side dish with dinner.
Looking for more tasty Southern recipes? Check out these other favorites, too: