Whether you call corn cakes, hoecakes, johnnycakes, or cornmeal pancakes (corn cakes go by many different names), they’re a joy. While I can’t remember the first time, I tried corn cakes, the most memorable ones I ate were in New Orleans. The corn cakes were served warm with a spoonful of lightly sweetened whipped cream and macerated strawberries. While I’ve stuck to a similar sweet theme, I also like them with seafood like shrimp, crab, and lobster. I’ll go as far as to say that if you make a mussel stew, make a batch of these corn cakes and use them in place of bread. This recipe has you covered if you’re looking for something sweet and simple for a Mother’s Day breakfast or brunch.