We have recently discovered the goodness of hoecakes — not to be confused with hocakes, which is another thing entirely. Hoecakes are small cornmeal pancakes, but being made with corn instead of flour, have a very different texture. They're versatile, and a bit healthier than flour pancakes, and can be tweeked for sweet and savory applications. The following is a recipe for breakfast hoecakes.
3/4 cup cornmeal
1/4 cup flour
1/2 teaspoon kosher salt
1 tablespoon sugar or honey
1 large egg
3/4 cup water
1/2 fresh or thawed frozen corn
Place the cornmeal, flour, baking powder, salt, sugar, egg, and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 ½ minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
To finish, top with whatever you like. I'm partial to butter, bananas, and syrup.