Sweet Hoecakes with Blackberry Rum Sauce

Prep 15 mins
Cook 20 mins
Total 35 mins

Sweet Hoe Cakes with Blackberry Rum Sauce are the best Sunday breakfast in existence. Don’t believe me? Just wait until you taste these homemade hoecakes with tangy blackberry sauce!

Stack of Sweet Hoecakes with Blackberry Rum Sauce on a white plate

It has taken me a long time to perfect my hoecakes. I made many recipes from the likes of Paula Deen to Alton Brown…but none of them were perfect. I tried more cornmeal, less cornmeal, and even all cornmeal. I couldn’t figure out what was missing…what flavor wasn’t there…and then one day I added sugar. WHOA. Sugar was definitely the missing ingredient!

When I served these babies up to Jorge, he proclaimed them to be the best pancakes I had ever made. And while they are hoecakes, they do fall into the pancake category and I have made a lot of pancakes over the years! You might think it was the sauce that won him over, but I promise it was the actual hoecakes. However, the Blackberry Rum Sauce really was the um, icing on the hoecake. 😉

These were so dang good that Jorge and I started eating them right out of the pan with no syrup, sauce, or butter. They are now on the very top of the list for Sunday breakfasts. They even surpass bacon on Jorge’s breakfast wish list — and that is seriously saying something! …of course, he would like both bacon and hoecakes, but I gotta keep his heart pumping for a few more years.

Side by side photos of a stack of Sweet Hoecakes with Blackberry Rum Sauce on a white plate

As you can read from my love letter above, these sweet hoecakes are fabulous with just a little maple syrup. However, they really are taken to the next level with the Blackberry Rum Sauce! The flavors of blackberry and sweet corn play off each other so well, it truly is the perfect pairing. And if you are worried about alcohol in the morning (I’m not, Mimosas are my jam…but some of you might be worried about liqour before 10am) the actual alcohol will cook off, leaving the warm rum flavor!

And before you guys ask, I really do suggest you use the ingredients listed below. A few of them aren’t something you always have on hand, but it does really make a difference in this recipe and it is worth it! But just in case you don’t believe me…

Yes, you can use a different fruit — however, blackberry is the best for this recipe. And since you can use frozen or fresh, there is no excuse not to try the blackberry! And yes, you can use clear rum instead of dark rum (or leave the rum out all together), however the dark rum adds a better flavor.

But no, I’m sorry you can not substitute the buttermilk in this recipe! No quick tricks or swaps with milk…it really needs true buttermilk. I know it’s a pain, but it’s so worth it…and if you need to use up leftover buttermilk I have a few ideas of how: Cinnamon Sweet Potato Biscuits — Southern Buttermilk BiscuitsSweet Potato Buttermilk Pie

Stack of Sweet Hoecakes with Blackberry Rum Sauce on a white plate

Now get to cooking, you are going to love these!

Yield: 8 large hoecakes

Sweet Hoecakes with Blackberry Rum Sauce

Stack of Sweet Hoecakes with Blackberry Rum Sauce on a white plate

Sweet Hoe Cakes with Blackberry Rum Sauce are the best Sunday breakfast in existence. Don't believe me? Just wait until you taste these homemade hoecakes with tangy blackberry sauce!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • For the Sweet Hoecakes:
  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large eggs
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 1/4 cups buttermilk
  • For the Blackberry Rum Sauce:
  • 2 cups blackberries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon vanilla extract
  • 1 tablespoon dark rum


Sweet Hoecakes:

  1. Preheat oven to 200 degrees.
  2. In a medium bowl whisk together cornmeal, flour, baking powder and salt. Set aside.
  3. In a large bowl whisk together eggs and sugar. Quickly whisk in butter, vanilla extract and buttermilk.
  4. Add the dry ingredients to the wet ingredients and and stir until just mixed.
  5. Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet.
  6. Once you start to see little bubbles form, flip and continue to cook until hoecake is browned on each side.
  7. Place hoecake on an oven safe dish and place in oven to keep warm. Continue until you have used all hoecake batter.

Blackberry Rum Sauce:

  1. Combine all ingredients in a medium saucepan over medium-high heat.
  2. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the liquid reduces and a sauce is left. Remove from heat immediately and serve on top of hoecakes!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 255Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 321mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 5g


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32 Responses
  1. Mallori

    I tried this last night after seeing you mention them in your lemon ricotta pancake post. They were delish! I have been searching for the perfect pancake recipe and this hoecake is it! Thanks for sharing, this was my first recipe from your site but it certainly shall not be the last, thanks again.

  2. turtle66

    I have to try these out this weekend! Thanks for the killer recipe. (the name Hoecakes brings a chuckle) 🙂

  3. Alaina @ Fabtastic Eats

    I have never heard the term “hoecake” before! hah I love it! Ive been wanting to try cornmeal pancakes…since you’ve proclaimed them the best you ever made, I will definitely have to give these a try!

  4. ErinsFoodFiles

    Instead of the sugar can I substitute Stevia? Instead of the flour can I use whole wheat flour? Blackberries get seeds stuck in my teeth, can I use another fruit? I only have white cornmeal, is that ok?


  5. Donna @ The Slow Roasted Italian

    Jessica, you have my mouth watering and my stomach growling. I just ate breakfast like 30 minutes ago. I have never been a blackberry fan, but I am even loving that sauce. I am sure it has nothing to do with the thought of that delicious dark rum in my breakfast! Oh, was there a hoecake in there too?? hahaha It all looks fabulous.

  6. shelly (cookies and cups)

    DO you know I’ve never had a hoecake? Is that bad?
    Yours look to die, so I think we’re gonna be having breakfast for dinner tonight!

  7. Stephanie @ Eat. Drink. Love.

    So I have never had nor have I heard of a hoecake! These look so good though! Love that blackberry rum sauce!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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