Southwestern Hoecakes


Also known as johnnycakes or corn cakes, these savory pancake-like delicacies can be enjoyed at any time of the day. Fire up your taste buds with our slightly spicy version that features a trifecta of peppers and then cool them back down with a dollop of dressed-up sour cream.

Southeastern Hoecakes
Makes about 19
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ½ to ¾ cup plus 1 tablespoon vegetable oil, divided
  • 1 cup diced assorted bell pepper
  • ¼ cup diced seeded jalapeño
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ¾ cup whole buttermilk
  • ½ cup water
  • ¼ cup chopped fresh cilantro, plus more for garnish
  1. In a small bowl, stir together sour cream, mayonnaise, garlic powder, and onion powder until smooth; cover and refrigerate.
  2. In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add bell pepper and jalapeño; cook, stirring occasionally, until browned and soft, about 7 minutes. Transfer vegetables to a small bowl.
  3. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper. In a small bowl, whisk together eggs, buttermilk, ½ cup water, and ¼ cup oil until smooth. Stir egg mixture into flour mixture just until combined; stir in cooked vegetables and cilantro.
  4. In same skillet, heat ¼ cup oil over medium heat. Drop batter by 2 tablespoonfuls into skillet; cook until golden brown, 1 to 2 minutes per side. Let drain briefly on paper towels. Repeat with remaining batter, using additional oil as needed. Serve warm with sour cream mixture. Garnish with cilantro, if desired.