Hoecakes--aka corn pone, johnny cakes, or cornmeal pancakes--are a fairly common sight at brunch tables in the South, but are perhaps less known above the Mason-Dixon line. In their most basic form, a hoecake is simply a mixture of batter of cornmeal, water, and salt fried in lard or rendered bacon fat. (Other more modern recipes add flour, eggs, or whole corn to the batter.) The Holy Hoecakes in the True Blood cookbook fully embrace the simplicity of the original, adorning the cakes only with a (generous) drizzle of maple syrup. While as basic as you get, the crisp, porky outsides and soft, creamy insides make for hoecakes more than the sum of their parts.