1 cup buttermilk cornmeal, self-rising
1 cup fresh corn, cut off the cob
pinch of salt
pinch of pepper
1 tablespoon sugar
4 tablespoons butter, melted
1 cup buttermilk
1 egg
butter for griddle
Optional: diced scallions, sour ream for topping.
Mix together all ingredients except the butter for the griddle. Place butter on the griddle over a low medium heat. Scoop hoecake batter onto griddle as you would pancakes. Cook until lightly browned on one side and then flip. Cook on second side until lightly browned and then remove to a serving platter.