Cornbread Pancakes (Hoecakes) with Bacon

Side view of a stack of cornbread pancakes on a white plate with a scale behind it

Cornbread Pancakes (Hoecakes) with Bacon

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.

Course Recipes

Cuisine Southern US

Keyword cornbread pancakes, hoecakes

Prep Time 5

Cook Time 10

Additional Time 45

Total Time 1

Servings pancakes

Calories 282kcal

Author Laura Bashar | Family Spice

Ingredients

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.

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