Please enable javascript in your browser to view this site!

Bacon Hoe Cakes with Blueberry Syrup

Active Time: 30 minutes

Makes 2 servings

bacon hoe cakes.JPG


  • ½ cup blueberries, fresh or frozen
  • ¼ cup maple syrup
  • 1 cup cornmeal, stone ground if possible
  • 1/2 teaspoon salt
  • 1 cup boiling water
  • 4 slices bacon
  • 2 tablespoons bacon fat (rendered from the cooked bacon), plus more as needed


  1. Preheat oven to its lowest setting, and place an oven-safe dish inside.
  2. In a small saucepan over low heat, combine blueberries and maple syrup. Let cook while you make the hoecakes.
  3. In a medium bowl, combine cornmeal and salt. Stirring constantly (a wooden spoon is your friend here), pour in the boiling water in a steady stream. Beat until smooth. Let stand 10 minutes, while you make the bacon.
  4. In a large skillet, cook bacon over medium heat until it has rendered its fat and is crisp. Transfer bacon to a paper-towel lined plate. Pour off and reserve all but 2 tablespoons of fat.
  5. For each hoecake, drop 2 tablespoons of the cornmeal mixture into the skillet and press gently with the back of a spoon to form a flat circle, about 4 inches in diameter. (Cook as many hoecakes at a time as your skillet has room for.) Cook about 2 minutes on each side, or until golden brown. Transfer to the plate in the oven to keep warm while you make the other hoecakes.
  6. If needed, add additional bacon fat to pan before frying each batch of hoecakes.
  7. Very gently mash about ¼ of the blueberries into the maple syrup. Serve hoecakes with bacon and syrup.