SOUTHERN CORNMEAL HOECAKES

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Southern Cornmeal Hoecakes image

How to make Southern Cornmeal Hoecakes

Provided by @MakeItYours

Number Of Ingredients 10

1 cup of self rising flour
1 cup of all purpose cornmeal
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of sugar, optional
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup of canola oil
1 tablespoon of canola, for frying, or canola combined with a bit of butter

Steps:

  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
  • Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels. Serve immediately with warm maple syrup for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
  • Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You'll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 - 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).
  • Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don't happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.

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