Hoe Cake

No, this is not a sweet little nickname my husband has for me. It is the actual name of these corn flecked pancakes. Since corn has been so abundant here, I’ve been buying it every time I’m at the grocery store. I came across this recipe and knew I had to try it. The original recipe called for blackberries, but they were $4.99 for a 1/2 pint… raspberries were half that price. So raspberry it is! :-P


Raspberry Hoe Cake Recipe (adapted from Food and Wine Magazine)

1 c all purpose flour
2/3 c stone-ground yellow cornmeal
1 1/2 tsp baking powder
3 tbsp granulated sugar
1/2 tsp salt
2 ears of corn, kernels removed, cobs reserved
1 1/2 c milk
2 large eggs, separated
5 tbsp unsalted butter, melted, plus more for the pan
1 pint raspberries, halved lengthwise
confectioners sugar, for dusting

1. Preheat the oven to 200 degrees.  In a large bowl, whisk the flour, cornmeal, baking powder, sugar and salt.  With a butter knife, scrape the milky liquid from the corn cobs into a blender.  Add half of the corn kernels, milk and egg yolks.  Puree until smooth.  Whisk the corn puree into the dry ingredients. Fold in the melted butter and the remaining corn kernels.

2. Using an electric mixer, beat the egg whites until stiff peaks form.  Fold the beaten whites into the batter, then carefully fold in the raspberries.

3. Heat a large non-stick pan or griddle.  Brush the griddle lightly with butter. For each corn cake, pour 1/4 c of the batter onto the griddle and cook until small bubbles appear on the surface, about 3 minutes.  Be careful your pan is not too hot, as the raspberries will burn.  Flip the corn cakes and cook until golden, about 2 minutes longer. Transfer the corn cakes to a baking sheet and keep them warm in the oven while you prepare the rest. Serve warm with a sprinkle of confectioners sugar and warm maple syrup.

Makes about 24 corn cakes

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June 5, 2009 | Filed Under Breakfast

11 Critiques 

Critiques & Opinions

11 Critiques to “Hoe Cake”

  1. Amanda on June 5th, 2009 2:46 pm

    Those look adorable! I’ve never had hoe cakes but they seem like a really good sunday breakfast treat. I prefer to beat the egg whites whenever I make pancakes because it makes such a light fluffy cake.

  2. maybelles mom on June 5th, 2009 2:59 pm

    i cant wait until we are inundated with corn to try this.

  3. elra on June 5th, 2009 3:26 pm

    Sounds interesting, yet look delicious!

  4. rachel-asouthernfairytale on June 5th, 2009 6:09 pm

    I love hoe cakes! As a born and bred Southerner, these are a staple and actually.. hoe cakes was (were) my first word(s) ;-) These are delicious and a wonderful breakfast!!

  5. Y on June 5th, 2009 6:37 pm

    Heh. Never heard of hoe cakes, but corn pancakes? I think I love it already.

  6. Rachel on June 5th, 2009 8:05 pm

    This is probably a silly question, but I’ve never used corn in a recipe like this. I assume you cook the two ears first?

  7. Candace on June 6th, 2009 10:09 am

    Rachel, no you don’t cook the ears first. Make sure the corn is fresh or it might be a little tough.

    Hoe Cake as first words… ha!

  8. stephchows on June 8th, 2009 11:22 am

    MMMM looks delicious! And I’m all about switching up the fruit if it’s crazy $$$ :)

  9. TreehouseChef on June 8th, 2009 3:01 pm

    Those are the most beautiful hoe cakes I have ever seen. Very fancy! Great presentation.

  10. Mrs Ergül on July 1st, 2009 12:10 am

    your husband is a real lucky man! not only does your food looks very GOOD, I am very confident about the taste too! lucky lucky!

  11. Virginia on August 15th, 2009 9:42 am

    My grandmother would be awed!!! I grew up eating cornbread fried in bacon grease that we all called hoe cakes in Mississippi. These elegants things look much tastier and healthier!!!

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