Cake Fridays

Hoecakes!

I've always wanted to make these, being a cornmeal fanatic and lover of all things Southern food.  I thought Cook's Country magazine would be a good place to start.

These were a bit grainy but had a nice crunch.  Slathered with butter, they'd be perfect with collards, baked beans and pulled pork.  I might hunt around for other hoecake recipes and try those with flour to offset the grittiness, just for comparison sake.  But these were very tasty overall.  If you have bacon fat on hand, use that to fry these cakes in.        

Here is the recipe:

Hoecakes

Source: Cook's Country magazine

3 C cornmeal

2 T sugar

2 t baking powder

1 1/2 t salt

2 C buttermilk

2 eggs

2 T oil, divided among batches for frying 

Heat oil in skillet.

Prepare batter by combining cornmeal, sugar, baking powder, and salt in a large bowl.  In a small bowl, combine buttermilk and eggs.  Add to dry mixture and stir to combine.  Once skillet is hot, drop batter by 1/4 C fulls (about 3 per batch).  Let cakes cook until bubbles form around edges, about 2 minutes.  Flip and cook another 2 minutes. Allow cakes to cool on wire rack if serving later, or in a warm oven on a wire rack set in a rimmed baking sheet if serving immediately.  Makes 16 hoecakes.