Stone Ground Organic Blue Corn Hoecakes with Whipped Cream Cheese and Preserve topping February 10 2014

Before I was whisked away from my blog, I had promised some interesting twists on the classic hoecake. So here I go. Call up Billy Cobham, John McLaughlin, and Jan Hammer. This is fusion, baby!

Blue Corn Hoecakes with Whipped Cream Cheese and Preserve Topping

(serves four or more)


  • 8 oz cream cheese
  • 1/2 cup fruit preserves
  • fresh fruit paired with preserves (this can be sliced to enhance presentation)
  • hoecakes (prepared per our recipe, while blending the cheese and preserves - see my blog post: "Johnny-- I mean hoecakes!"
Using a stand mixer with a whisk beater, blend the cream cheese and preserves on medium-high speed. This should take 5 minutes, pausing once or twice to scrape the bowl down with a rubber spatula. If you don't like the lightness of the blend, keep on whipping (whip it good).
While the mixer is doing the hard work, you can make the cakes!
Once the cakes start coming of the griddle, put a generous dollip of the blended cream cheese topping on the cakes. I like to stagger a stack of three small ones and put a big dollip in the middle (see photo). Garnish with your fresh fruit and eat it while the cakes are hot! 
Hint: I used a plastic bag with a corner cut out of it for the cream cheese-preserve application. This was my first try, and I will use this trick again!. Start with a small hole, because once the bag is cut, you can't make the hole any smaller. Happy cooking!