Ingredients for Cornmeal Hoecakes
- Stone Ground White Cornmeal
- 1 teaspoon salt
- 1 ¾ cups boiling water
- 1 cup milk
- Bacon Drippings
- Unsalted Butter
- Cane Syrup
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How to Make Cornmeal Hoecakes
- Preheat oven to 325°F (160°C).
- In a heatproof bowl, combine 2 cups fine cornmeal and 1 teaspoon salt.
- Place the bowl in the preheated oven for 5-8 minutes, or until lightly toasted and fragrant.
- Remove from oven. Carefully whisk in 1 ¾ cups boiling water, about ½ cup at a time, until smooth.
- Stir in 1 cup milk until batter resembles a thick gruel.
- Heat a lightly oiled griddle or large skillet over medium heat.
- Spoon 2-3 tablespoons of batter onto the hot griddle for each hoecake, leaving space between each cake.
- Gently flatten each dollop of batter with the back of a spatula to create 3-inch cakes.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- If batter thickens, add a tablespoon of water at a time until desired consistency is reached.
- Keep cooked hoecakes warm in a 200°F (95°C) oven on a baking sheet while cooking remaining batter.
- Serve immediately, topped with butter and a drizzle of maple syrup or honey (optional).
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
1g
Carbs
13g
