Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Hoecakes 4.1 (21) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Share Share Tweet Pin Email Photo: Con Poulos Yield: 10 small pancakes Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes. Ingredients 1 ½ cups yellow cornmeal 1 cup all-purpose flour ⅓ cup sugar 1 teaspoon salt 1 teaspoon baking soda 1 ½ cups buttermilk 2 large eggs 5 tablespoons corn oil, plus more if needed Unsalted butter, for serving Honey, for serving Directions Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth. Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes. Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey. Print