| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 14 hoecakes |
Ingredients
- 1 cup flour
- 1 cup cornmeal (recommended: Indian Head)
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- Kosher salt
- 3/4 cup frozen yellow corn, thawed
- 1 egg, beaten
- 1 1/2 cups milk, plus extra to thin batter
- 2 teaspoons vegetable oil, plus extra for frying
- Maple syrup, for serving
Instructions
- In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk the thawed corn, 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 a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 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.
- Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 136 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 14 mg |
| Sodium | 158 mg |
Reviews
It my grandma hoecake
Followed the recipe exactly, then added a shake of Maple bacon bbq spice. Served with maple syrup. They were great! They reminded me of growing up with grandpa…he was from a poor family of like 6 kids from Arkansas and hoecakes and corn fritters were one of the foods they commonly had. He brought dishes like this to California when he married grandma. I remember my mom always making these bc her dad made them for her. I never appreciated them growing up and never learned how to make them. Now I am drawn to these dishes from my past with new appreciation and am loving it lol.
This recipe was the introduction of hoecakes to my 8 year old son…success, lol he loved them….and he enjoyed helping to make them….Passing on some country tradition to another generation lol.
Yum. My mom used to make something like this but it didn’t have the cornmeal. The cornmeal adds substance and a texture that just flour doesn’t give it. Very, very good!
Thank You, Miss. Sunny. I Never Thought Of Adding In Corn! The Recipe I Saw My Nana Make Never Included This Delicious Vegetable. Especially When Corn Is In Season.For Time Being We Will Stay w/Hunny’s Favourite Of Crispy Tinned Shoe~Peg. Thank You For a “Twist” Of A Perrenial “Best Of” In Recipes. Better Than Pancakes~Hands Down!
I made these for dinner last night( we switch breakfast for dinner one nigth a week. I remembered my grandmother making these, but using cream style corn instead. It was AWESOME. Thank You for making me remember my past.
These were delicious I made them tonight for dinner to go with a beef stew and my husband loved them I did not try the maple syrup I just place the beef stew on top them. It was simple to make and good
These were very simple and delicious. I saw Sunny making these and knew I had to make them! I will say that they do come out pretty dense and thick, and I could only eat about one at a time as they made me feel extremely full and bloated…but I gave it five stars for how easy it was to make and for its taste. They were much more delicious with the maple syrup as opposed to eating them plain.
I wanted to LOVE THIS but they were just okay. I am not sure what I did wrong, but I felt they came out too thick. I also think there should have been more corn meal and less flour. We don’t have Indian Head in the stores here in MD so maybe that made a difference. I think I need to try this again, but add more milk to make the bater thinner maybe. My daughter thinks adding some diced up jalopena would be good in these.
Although I was born and raised in L.A., both of my parents are from the south so that’s whe I grew up eating and cooking too. Neither of parents made hoecakes, but I realzed that they are almost the same thing as hot water cornbread except the milk would be replaced with hot water in this recipe. Also, we don’t add corn to the cornbread either. I found out that I actully don’t like the texture in the hoecakes. So next time I will omit them in mine and add the corn to the rest of family since they seem to like it.
These were excellent. I wasn’t sure if I would like them as I don’t like cornbread but these tasted great. I will put more corn kernels in next time.