Corn and Jalapeno Hoe Cakes
These Corn and Jalapeno Hoe Cakes are half pancake, half cornbread, and 100% delicious. You can eat these with butter and syrup for breakfast or serve them on the side of a pot of collard greens. The corn and jalapenos add sweetness and spice, that take these hoe cakes from ordinary to extraordinary.
I got the idea for these Corn and Jalapeno Hoe Cakes while eating bottomless brunch at Palette 22 in Arlington, Virginia. One of my favorite dishes was the Crab Arepas Benedict, which was a crab egg benedict on a corn cake. I didn’t have the ingredients to try to make arepas, but I had more than enough flour and cornmeal to make hoe cakes. After finding half a bag of frozen corn in my freezer and a couple jalapenos in my garden, I had the perfect base for both breakfast and lunch.
- 1 cup flour
- 1 cup cornmeal
- 2 eggs, beaten
- 2 1/2 tsp baking powder
- 2 Tbsp sugar
- 1 tsp salt
- 1 cup frozen corn, thawed on a paper towel
- 2 jalapenos, minced finely
- 3/4 cup milk
- 1/2 cup water
- 1/3 cup melted butter
- 1 tsp vanilla
- 1/2 tsp nutmeg
- Butter or oil for frying
- Whisk the flour, cornmeal, baking powder, sugar, and salt in a large bowl. Stir in the corn and jalapenos until evenly distributed throughout the flour mixture.
- Mix the eggs, milk, water, butter, vanilla, and nutmeg in a separate bowl.
- Pour the egg mixture into the flour mixture and mix until the batter is just combined.
- Heat a cast iron skillet or griddle over medium heat until butter melts and bubbles, but doesn’t burn. When the butter is melted, add the batter to the pan two tablespoons at a time. Once the first side is brown, flip the hoe cake over and cook until the second side is brown. Once done, remove from the pan and serve immediately.