Southern Cornmeal Hot-Honey Skillet Pancakes with Soft Eggs

Cornmeal skillet cakes have long been a Southern breakfast staple, closer to hoecakes than fluffy diner stacks. These get a modern lift from fresh sweet corn, a drizzle of hot honey, and soft eggs cooked right in the pan.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 480 cal
• 20g protein
• 52g carbs
• 22g fat

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Ingredients

• 1 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1 1/4 cups buttermilk
• 6 large eggs
• 1 cup fresh sweet corn kernels
• 3 tbsp unsalted butter
• 3 tbsp hot honey
• 3 sliced scallions
• 1/4 tsp black pepper
• 1 tbsp neutral oil

Instructions

1. 1In a large bowl whisk together the cornmeal, flour, baking powder, and salt until evenly combined. Make a well in the center.
2. 2In a separate bowl whisk the buttermilk with two of the eggs until smooth. Pour the wet mixture into the dry ingredients and stir just until a thick batter forms with no dry pockets; fold in the sweet corn kernels and most of the sliced scallions.
3. 3Heat a 12-inch cast-iron skillet over medium heat and add half the butter, swirling until melted and foaming. Scoop generous 1/3-cup portions of batter into the skillet, leaving space between pancakes.
4. 4Cook the pancakes 2 to 3 minutes until bubbles form across the surface and the edges look set and golden; flip carefully and cook another 2 minutes until the undersides are deep golden and the centers spring back lightly. Transfer to a warm plate and repeat with remaining batter, adding more butter as needed.
5. 5Wipe the skillet lightly, add a thin film of neutral oil, and return to medium-low heat. Crack the remaining four eggs into the skillet, season with salt and black pepper, and cook sunny-side or over-easy for 2 to 3 minutes until the whites are fully set but the yolks remain runny.
6. 6Stack two cornmeal pancakes on each plate, top with a soft egg, and drizzle generously with hot honey so it pools into the cornmeal pockets.
7. 7Scatter the remaining scallions over the top for freshness and color. Serve right away while the pancakes are crisp-edged and the honey is still warm and glossy.