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

 

11 Comments

  • Amanda 10 YEARS AGO

    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.

  • maybelles mom 10 YEARS AGO

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

  • elra 10 YEARS AGO

    Sounds interesting, yet look delicious!

  • rachel-asouthernfairytale 10 YEARS AGO

    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!!

  • Y 10 YEARS AGO

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

  • Rachel 10 YEARS AGO

    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?

  • Candace 10 YEARS AGO

    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!

  • stephchows 10 YEARS AGO

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

  • TreehouseChef 10 YEARS AGO

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

  • Mrs Ergül 10 YEARS AGO

    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!

  • Virginia 10 YEARS AGO

    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!!!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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