Southerners know hoecakes from way back. They were also called ashcake because the cornmeal mixture was baked right in the coals of the open fire. Here's a way to get the best of the colliding worlds of wheat and cornmeal.
The next time you make a pancake batter, substitute cornmeal for half of the flour mixture. If the recipe calls for a cup and a half of flour, use 3/4 cup flour and 3/4 cup cornmeal. The result is lovely - a little like an old-fashioned johnny cake and a little like a mush patty.