Hoe Cakes with Blueberry Jalapeño Sauce Recipe

Megan Myers | Stetted Updated

Hoe Cakes with Blueberry Jalapeño Sauce are a Southern tradition. A definite must make for this weekend!

Hoe Cakes with Blueberry Jalapeño Sauce Photo

When you have children, it just seems like pancakes become a part of your weekly routine. This isn’t really a bad thing — after all, pancakes are pretty fantastic — but the taste buds of my kids haven’t quite caught on to the myriad ways to prepare pancakes. While they’re perfectly happy with the plain-and-maple-syrup combination, I often find myself looking for alternative ways to enjoy pancakes.

Lately I’ve been getting into using cornmeal more in my cooking, so it makes sense that batches and batches of hoe cakes weren’t too far down the road. Hoe cakes are a staple of Southern cooking, though here in Texas we don’t seem to see them as much. (I’ll let someone else argue whether Texas is part of the South.) These hearty little cakes are crisp on the outside but tender on the inside, making them perfect for people who want some substance to their breakfast.

Hoe Cakes with Blueberry Jalapeño Sauce Picture

Hoe cakes are excellent drizzled with sorghum syrup or molasses, or even plain if you happen to cook them in bacon fat on a cast iron skillet. For this batch, however, I decided to make these a bit of a last blast of summer and use the very last of the season’s blueberries and fresh jalapeños.

The blueberry jalapeño sauce comes together quite easily, requiring minimal hands-on cooking. If you’ve made jam before, you’ve basically already made a sauce, just cooked longer! Feel free to adjust the sauce to your tastes, adding more or less sugar or jalapeño. Make sure to mash the blueberries enough to have the juices extracted, which will help it get nice and saucy. If you want a smoother sauce, you can always purée the sauce in a blender or put it through a food mill. I prefer the pieces of blueberry and unexpected bite from a sudden jalapeño.

Hoe Cakes with Blueberry Jalapeño Sauce Image

While you might be tempted, don’t skimp on the buttermilk or butter for this recipe. The flavor just won’t be the same, and you won’t get the nice crisp exterior if you decide to use a canola spray instead of butter.

You’ll love these hoe cakes with blueberry jalapeño sauce for breakfast or brunch! You can even add whole corn kernels to make them a bit more savory and add them to your dinner repertoire. Go for it!

If you want more blueberry breakfast ideas, try my blueberry waffles or Sharon’s gluten-free blueberry Dutch babies.

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Hoe Cakes with Blueberry Jalapeño Sauce Recipe

    12 Servings

Ingredients

  • 1 cup Self Rising Flour
  • 1 cup Stoneground Yellow Cornmeal
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Baking Powder
  • 3/4 cup Buttermilk
  • 2 large Eggs
  • 4 tablespoons Butter, Melted, plus more butter for the pan
For the Sauce:
  • 1 1/2 cups Blueberries
  • 2 tablespoons Granulated Sugar
  • 2 tablespoons Jalapeño, Diced
  • 1 tablespoon Lemon Juice

Directions

  1. In a large bowl, stir together self-rising flour, cornmeal, sugar, and baking powder.
  2. In another bowl whisk together buttermilk and eggs until blended, then pour into dry mixture. Let batter rest while you make the sauce.
  3. In a small saucepan set over medium heat, combine blueberries, sugar, jalapeño, and lemon juice and stir well.
  4. As the blueberries warm, mash them slightly with your spoon or a potato masher, leaving some blueberries whole if you like. Let simmer gently while you cook the pancakes.
  5. To make the hoe cakes, warm a skillet or griddle over medium heat. When warm, add a small amount of butter to the pan and swirl to coat.
  6. Stir the 4 tablespoons melted butter into the batter. Scoop 2 tablespoons of batter and drop it into the prepared pan, repeating as allowed for pan size.
  7. Cook until edges are dry and bubbles appear (1-2 minutes), then flip and cook an additional 2 minutes. Remove to a plate and repeat until all batter is used.
  8. Serve hoe cakes with warm blueberry jalapeño sauce. Leftover sauce can be stored in the fridge and reheated as needed.

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Published:
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Cooking Method:
Griddle
Cuisine:
Blueberries
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Related Recipes:
Breakfast Recipes, Pancake Recipes, Brunch Recipes, Blueberry Recipes, Griddle Recipes
Recipe Yields:
12 small hoe cakes
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Megan Myers
Recipe Yields: 12 small hoe cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 40
Calories 155

% Daily Value*
8%
Total Fat 5g
1%
  Saturated Fat 0g
1%
Sodium 28mg
8%
Total Carbohydrate 23g
2%
  Dietary Fiber 1g
  Sugars 2g
5%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.