Sweet 'N' Corny Hoecakes
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
50
Spice
41
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt
2
In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil
3
Pour into the bowl with the dry ingredients and combine
4
Allow to rest for 5 minutes
5
Preheat the oven to 200 degrees F
6
In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep
7
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
8
Gently spread into a circle, if needed
9
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
10
Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest
11
Serve with maple syrup