Hoecakes Recipes

HOECAKES

Steps:

• Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
• Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
• Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.

HOECAKES

Steps:

• In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
• Add the egg, buttermilk and melted butter; whisking to combine.
• Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
• Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
• Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
• Place on a warmed serving platter; serve hot.

MISS BROWN'S HOECAKES

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
• Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
• Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
• Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
• Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
• Serve hot and fresh with butter and maple syrup if desired.

HOE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
• Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
• Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
• Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.

SWEET 'N' CORNY HOECAKES

Steps:

• In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
• In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
• Preheat the oven to 200 degrees F.
• In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
• Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

HOECAKES

Steps:

• Mix all ingredients together except for the frying oil in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Makes about 16 hoecakes.
• Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.

HOECAKES

Steps:

• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
• In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.

HOECAKES

Steps:

• Mix 4 cups of cornmeal with yeast and enough warm water to make a smooth but thick batter.
• Let rest overnight on counter or stovetop.
• Next morning, slowly add the rest of the cornmeal, plus the egg and again, enough warm water to make it a thick smooth batter.
• Heat the griddle and shortening.
• Stir each time before you pour spoonfuls of batter onto hot griddle.
• Make SMALL pancakes and serve with butter and honey on the side.