Hoe cakes are deeply rooted in Appalachian and Southern food traditions. The name itself has an interesting origin - some believe it comes from the practice of cooking them on the blade of a hoe, a farming tool, over an open fire. However, historical research suggests that "hoe" was also a term for a griddle or flat cooking surface in colonial times. In Appalachian culture, hoe cakes were a survival food, made with minimal ingredients and cooked quickly. They were often eaten with molasses, sorghum syrup, or even crumbled into buttermilk. Over time, variations emerged, including Johnnycakes (a New England version) and corn dodgers (a Midwestern adaptation).