Best Cornmeal Hoecakes Recipes

CORNMEAL HOECAKES

Steps:

• Preheat oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
• Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
• Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

CORNMEAL HOECAKES

Steps:

• Preheat the oven to 325°.
• Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
• Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
• Remove it from the oven as soon as it begins to deepen in color.
• Pour the boiling water into the warm cornmeal, about ½ cup at a time, being cautious of the hot bowl.
• Stir vigorously, eliminating any lumps; then mix in the milk.
• The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
• Add just enough drippings to coat the surface with a thin film.
• Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops.
• With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
• Make as many cakes as you can fit without crowding.
• Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
• Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
• Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
• The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time.
• Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.

FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES

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; combine with dry ingredients. 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 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.
• Read more: http://www.deepsouthdish.com/2010/04/hoe-cakes.html#ixzz3wO8IqO9R

SOUTHERN CORNMEAL HOECAKES

Steps:

• Mix cornmeal , milk , egg and salt together . drop by spoonful onto hot oil . Brown on one side then turn and fry until golden brown on both sides .Serve with butter .

SOUTHERN CORNMEAL HOECAKES

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.