Hoecakes (corn pancakes)


This was inspired by a Food Network recipe courtesy of Sunny Anderson and tweaked to our taste. Great heated in the toaster oven the next day. I used my mother-in-laws electric griddle so not quite so much oil as the deep fried ones.


  • 1 cup All Purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • Kosher salt to taste
  • 1 egg, beaten
  • 1 1/2 cups milk or buttermilk
  • 2 teaspoons vegetable oil, plus extra for frying


In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.

In a medium bowl, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.

Preheat the oven to 200 degrees F.

In an electric griddle 375 degrees, add just enough vegetable oil to coat the griddle. When the oil is hot, add the batter in batches to the pan using a 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes. Keep hoecakes warm in the oven until ready to serve.

These would also be good for breakfast with some maple syrup.


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