Hoecakes
Cornmeal griddle cakes served with savory or sweet toppings. Pan-fried until golden and crispy on the outside, with a tender interior.
Ingredients
Method
In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, whisk eggs and milk together, then stir in melted butter.
Pour wet ingredients into dry ingredients and stir until just combined; do not overmix. Fold in optional cheese, corn, or scallions if using.
Heat a griddle or large skillet over medium heat and lightly oil the surface.
Drop batter by quarter-cup portions onto the hot griddle, spacing them about 2 inches apart.
Cook for 3–4 minutes until the bottom is golden brown, then flip and cook the other side for 2–3 minutes until golden.
Transfer cooked hoecakes to a plate and repeat with remaining batter.
Serve warm with honey, maple syrup, butter, or savory toppings such as sour cream and herbs.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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