Cornbread Pancakes with Bacon

You could serve up some cornbread at the next tailgating party, or you can serve up something fun like these cornbread pancakes (aka hoecakes) with bacon. Perfect with game day chili or pulled pork. Sponsored by Krusteaz.

I don’t claim to be a Southerner. I may have grown up in Texas, but we are Texans first then possibly, a Southerner. Arizona was all about Mexican food and Desert culture. California is well, California.

Cornmeal grew in popularity in the South because it was a crude substitution for wheat flour. And thus, hoecakes, cornbread and the South’s love for all things corn was born. The first cornbreads were cooked as pancakes in the pan and not baked into the thick chunks we now know and love.

Ingredients you need

• 1-11.25 oz box of Krusteaz Fire Roasted Cornbread: You can use any variety of cornbread mix for this recipe.
• Water, mayonnaise, melted butter: These are the ingredients needed and listed on the the back of the box. I reduced the amount of water listed for these pancakes.
• Cooked bacon: Because what goes better with cornbread pancakes than bacon? You can use regular bacon or turkey bacon.
• Extra virgin olive oil: You will need some oil for the pan. I use extra virgin olive oil but you can also use any vegetable oil or butter.

Step-by-step directions

1. Mix the batter. Mix cornbread mix, contents of cheese packet, bacon, mayonnaise and butter until combined. Slowly add water and mix in. You do not want a watery batter.
2. Rest the batter. Let cornbread mix sit for 5-10 minutes until cornmeal mix absorbs water and batter thickens.
3. Heat skillet. Lightly oil your cast iron skillet over medium heat. Once hot, scoop ¼ cup of batter onto skillet. The hoecake will puff up slightly while it cooks.
4. Flip and finish. When top edges of hoecake is no longer wet or glossy, flip pancake over and cook until done.

Recipe tips and FAQs

For this particular recipe, I used their Fire Roasted Cornbread Mix, but you can use this technique for any of their mixes. For this version, you add mayonnaise, butter and water to cornmeal mix. The only modification I made from their instructions was to reduce the amount of water by 1 Tablespoon.

By reducing the water, I had a nice thick batter, not a watery one. You don’t want the batter to spread when you scoop it into your hot skillet. A watery batter will produce a flimsy cornbread pancake, and it will fall apart. So whichever Krusteaz cornbread mix you use, reduce the water by 1 Tablespoon to make these hoecakes.

And if you are making hoecakes to go with your campfire chili or pulled pork, then they are already portion sized and ready for dunking. You can add any other favorite fixings in hoecakes, besides bacon, too, like green onions, bell peppers or jalapeños.

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Cornbread Pancakes (Hoecakes) with Bacon

Laura Bashar | Family Spice

You could serve up some cornbread at the next tailgating party, or you can serve up something fun like these cornbread pancakes with bacon! Perfect with game day chili or pulled pork.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Additional Time 45 minutes mins

Total Time 1 hour hr

Course Recipes

Cuisine Southern US

Servings 10 pancakes

Calories 282 kcal

Ingredients

  

1x2x3x

• 11.25 oz box of Krusteaz Fire Roasted Cornbread
• ½ cup water
• ½ cup mayonnaise
• ⅓ cup butter melted
• 4 strips cooked bacon crumbled (¼ cup)
• 1-2 teaspoon extra virgin olive oil

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Instructions

 

• In a bowl, mix together cornbread mix, contents of cheese packet, bacon, mayonnaise and butter until combined.
• Slowly add water and mix in. You do not want a watery batter.
• Let cornbread mix sit for 5-10 minutes until cornmeal mix absorbs water and batter thickens.
• Heat your cast iron skillet over medium heat. Dampen paper towel with a little oil and rub down skillet.
• Once hot, scoop ¼ cup of batter onto skillet. The hoecake will puff up slightly while it cooks.
• When top edges of hoecake is no longer wet or glossy, approximately 5 minutes carefully flip pancake over.
• Cook for another 3 minutes and transfer to serving plate.
• Cook remaining batter this same way until done.

Notes

Cooking suggestions: You can also mix in some green onions, bell peppers or even jalapeño peppers into the hoecake batter.

TO STORE: Store any leftover hoecakes in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1hoecakeCalories: 282kcalCarbohydrates: 22gProtein: 3gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 25mgSodium: 435mgPotassium: 56mgFiber: 2gSugar: 7gVitamin A: 234IUVitamin C: 0.03mgCalcium: 22mgIron: 1mg

Keyword cornbread pancakes, hoecakes

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Disclosure: I did receive product and a gift card from Krusteaz to develop a recipe. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.