Hoe Cakes with Cream Cheese icing and Red Pepper Syrup

These delicious cornbread pancakes are made decadent with cream cheese icing and pepper jelly syrup.

Hoe Cakes with Cream Cheese icing and Red Pepper Syrup

Ingredients

Hoe Cakes

• 1/4 cup + 2 Tbsp. vegetable oil, divided
• 1 cup self-rising flour
• 1 cup self-rising cornmeal
• 2 eggs, beaten
• 1 Tbsp. sugar
• 1/2 cup + 2 Tbsp. buttermilk
• 1 cup creamed corn
• salt, to taste

• Cream Cheese Icing

• 2 oz. cream cheese, softened
• 1/4 cup powdered sugar
• 1 cup half and half, warmed
• 2-3 Tbsp. milk

• Red Pepper Jelly Syrup

• 3 Tbsp. red pepper jelly
• 1 Tbsp. water

Serves 4
Cook Time: 20 minutes

Heat a large cast iron skillet over medium heat, add 2 Tbsp. vegetable oil to pan when heated.
Combine all hoe cake dry ingredients in a medium bowl and all wet ingredients in a large bowl.  Add dry ingredients to we ingredients and stir until just combined (do not over mix).
Using an ice cream scoop, add 3-4 scoops of hoe cake mix to pan when oil shimmers; be sure to allow room for the mixture to spread out.  Cook each hoe cake for about 3 minutes per side, until edges are browned.  Drain on paper towels; cooking the hoe cakes will take a few batches.
Meanwhile, combine all ingredients for cream cheese icing in a small pan.  Whisk together and heat until thinned to the consistency you're looking for (it should be pourable).  Do the same with the red pepper jelly and water.
Drizzle hot hoe cakes with cream cheese icing and red pepper jelly syrup.  Serve immediately.