Have I got a treat for you! Sweet corn is definitely in season bringing about tons of ideas for corn recipes. However, one of my favorites growing up has always been fresh from the griddle Southern hoecakes.

Have you ever had them?

If not, you really should make them soon.

Like today.

And then again tomorrow.

They are scrumptious.

And easy.

Hoecakes, also called corn cakes or Johnny cakes, make a delicious appetizer or side dish topped with a big pat of butter, a little sour cream and fresh chives, or even tomatillo salsa verde.

Paired with pork tenderloin or alongside a big salad, you can really fit hoecakes into just about any menu.

And I have a little secret for you — they are husband, boyfriend, Daddy, or guy you are trying to impress good!

Promise!

They’ll love you even more for them.

The only thing I can’t promise from these hoecakes is probably world peace.

But here’s a thought, maybe if everyone had a few more hoecakes, we wouldn’t have to worry about that either.

Ya think?

But you know what, on second thought, Grandmother always said love and charity begin at home.

And her house was always full of both.

Here’s how you make them.

Start with one of these babies.

Cut the kernels off of the cob. This gives you the freshest and best possible hoecake.

In a large bowl, add flour.

Then your cornmeal.

Next comes the salt and pepper.

A little sugar.

Melted butter.

You knew it was coming, didn’t you?

Some buttermilk.

An egg

Mix it all together until it is well-combined.

Get your griddle ready with some butter on medium heat.

Scoop your hoecake batter onto your griddle like you would pancakes.

Cook until browned on one side and then flip.

Remove from griddle and serve immediately.

If you do not want to make all of the hoecakes in one day, simply cover the batter in an airtight container and refrigerate for up to two days.

I can’t wait to hear how you much you love them.

I hope you enjoy them as much as we do!

Love ya,

Robyn