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overhead shot of a large platter of hoe cakes and glasses of iced tea are to the side.
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Okra Hoe Cakes

Add sliced okra to these fried cornmeal hoe cakes for a delicious summer treat. They are perfect when topped with homemade comeback sauce.
Course Appetizer
Cuisine American, Southern
Cook Time 6 minutes
Servings 4 people
Calories 100kcal
Author Lisa B.


  • 1 cup self-rising white cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups buttermilk
  • 2 eggs slightly beaten
  • 1 cup fresh or frozen okra stems trimmed and sliced 1/4 inch thick
  • Vegetable oil for frying


  • In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne.
  • Add the buttermilk and eggs and stir to combine.
  • Gently fold in the okra until it is dispersed through the batter evenly.
  • Heat the oil in a large skillet over medium high heat.
  • Scoop 1/4 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.
  • Remove the cakes to a plate lined with a paper towel to drain the grease. Repeat with the remaining batter.


Storage: Once cooled, place the hoe cakes in an airtight container of freezer bag. Store in the refrigerator for up to four days.
Freezing: Cooked hoe cakes can be successfully frozen. To prevent them from sticking together, I suggest laying them out in a single layer on a baking sheet, let them freeze, then transfer them to plastic freezer bag.
Reheating: Okra Hoe Cakes can be reheated from both frozen and thawed. Preheat the oven to 350 degrees. Place the cakes on a lined baking sheet and toast them for about 5-15 minutes. It will take a little longer for them to heat through if they are frozen. If the hoecakes are thawed, you can also toast them again in a little cooking oil over medium heat in a skillet.


Serving: 1cake | Calories: 100kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 0.1mg | Fiber: 2g