Sweet 'n' Corny Hoecakes

• 1 cup flour
• 1 cup cornmeal (recommended: Indian Head)
• 1/4 cup sugar
• 1 1/2 teaspoons baking powder
• Kosher salt
• 3/4 cup frozen yellow corn, thawed
• 1 egg, beaten
• 1 1/2 cups milk, plus extra to thin batter
• 2 teaspoons vegetable oil, plus extra for frying
• Maple syrup, for serving

1. In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
2. In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil.
3. Pour into the bowl with the dry ingredients and combine.
4. Allow to rest for 5 minutes.
5. Preheat the oven to 200 degrees F.
6. In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep.
7. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake.
8. Gently spread into a circle, if needed.
9. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
10. Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest.
11. Serve with maple syrup.

flour, cornmeal, sugar, baking powder, kosher salt, frozen yellow corn, egg, milk, vegetable oil, maple syrup

Taken from www.foodnetwork.com/recipes/sunny-anderson/sweet-n-corny-hoecakes-recipe.html (may not work)