Add sliced okra to these fried cornmeal hoe cakes for a delicious summer treat. They are perfect when topped with homemade comeback sauce.
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Okra is a Southern favorite, but many people default to the same few preparations: fried okra and gumbo being the most common. Fried okra is delicious, and it certainly belongs on the menu, but okra is surprisingly versatile when treated well. These okra hoe cakes are a great example — crispy, golden cornmeal cakes with tender okra folded into the batter. They make a perfect summer snack, appetizer, or side when paired with a tangy dipping sauce like comeback or remoulade.
Hoe Cakes — a simple, historic staple
Hoe cakes have a long history and are known by several names: griddle cakes, fried cornbread, or johnny cakes. The earliest versions were simply cornmeal mixed with water and cooked on hot stones. Later, cooks adapted the method to use a hoe blade over an open fire, which is how the name “hoe cakes” originated. Today’s versions are richer and more flavorful. For these okra hoe cakes I swap water for tangy buttermilk, add a touch of cayenne for warmth, and fold in sliced okra for body and texture. They’re fried in a heavy skillet until crisp outside and tender inside.
How to make okra hoe cakes
Start by combining the dry ingredients in a medium bowl: one cup self-rising white cornmeal, one cup all-purpose flour, two teaspoons baking powder, and 1/4 teaspoon cayenne pepper. Taste for heat and adjust the cayenne if you prefer a spicier cake.
Add 1 1/2 cups buttermilk and two lightly beaten eggs, then stir until combined. Gently fold in one cup of sliced okra — fresh is ideal, but frozen works if thawed and drained first. Mix until the okra is evenly distributed throughout the batter.
Pour about two inches of vegetable oil into a 10-inch skillet and heat over medium-high until shimmering. A cast iron skillet is excellent for even frying. Working in batches to avoid overcrowding, drop about 1/4 cup of batter per cake into the hot oil — you can fry 3–4 at a time depending on pan size.
Fry the cakes until the bottoms are golden and bubbles form on the surface, about 2–3 minutes. Spoon a little hot oil over the tops while they cook, then flip and fry another 2–3 minutes until golden on the second side. Transfer the finished hoe cakes to a plate lined with paper towels to drain. Continue with the remaining batter.
These hoe cakes are delicious on their own, but they shine with a dip. Try a creamy Mississippi comeback sauce or a zesty remoulade for contrast — the acidity and spice complement the cornmeal and okra nicely.
Storage, freezing and reheating
Storage: Once cooled, store hoe cakes in an airtight container or a resealable bag in the refrigerator for up to four days.
Freezing: To freeze, arrange cooled cakes in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag in a single stack or separated by parchment to prevent sticking.
Reheating: Reheat from frozen or thawed in a 350°F (175°C) oven on a lined baking sheet for 5–15 minutes depending on whether they are thawed or frozen. Thawed cakes can also be warmed in a skillet with a little oil over medium heat to restore crispness.
Serve okra hoe cakes with
- Oven or grilled beer-can chicken
- Coca-Cola marinated oven-baked brisket
- Lemon pepper catfish fillets
Okra Hoe Cakes
Ingredients
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon cayenne pepper
- 1 ½ cups buttermilk
- 2 eggs slightly beaten
- 1 cup fresh or frozen okra stems trimmed and sliced ¼ inch thick
- Vegetable oil for frying
Instructions
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In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne.
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Add the buttermilk and eggs and stir to combine.
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Gently fold in the okra until it is dispersed through the batter evenly.
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Heat the oil in a large skillet over medium high heat.
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Scoop ¼ cup of the batter into the hot oil. Cook the hoe cakes for about 2 to 3 minutes until the bottoms are brown and bubbles form on the tops and edges. Turn and cook an additional 2 to 3 minutes until the other side is golden brown.
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Remove the cakes to a plate lined with a paper towel to drain the grease. Repeat with the remaining batter.
Notes
Storage: Once cooled, place the hoe cakes in an airtight container or freezer bag. Store in the refrigerator for up to four days.
Freezing: Cooked hoe cakes freeze well. Lay them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer bag to store without sticking.
Reheating: Preheat the oven to 350°F. Place cakes on a lined baking sheet and bake 5–15 minutes until heated through. Thawed cakes can also be crisped in a skillet with a little oil over medium heat.