Sweet ‘n’ Corny Hoecakes


  • 1 cup flour
  • 1 cup cornmeal (recommended: Indian Head)
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • Kosher salt
  • ¾ cup frozen yellow corn, thawed
  • 1 egg, beaten
  • 1 ½ cups milk, plus extra to thin batter
  • 2 teaspoons vegetable oil, plus extra for frying
  • Maple syrup, for serving


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 ½-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or ¼ 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.

  • Source: Sunny Anderson
  • Prep Time: 10min
  • Inactive Time: 5min
  • Cook Time: 20min
  • Total Time: 35min
  • Recipe Yields: 14 hoecakes

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