Cornmeal Hoecakes
Traditional Southern-style cornmeal hoecakes made with a perfect blend of flour and cornmeal, cooked until golden brown in a cast-iron skillet. These crispy-edged, tender pancakes are served with sour cream, scallions and a sprinkle of sea salt.
Ingredients
- •1 cup all-purpose flour
- •⅔ cup coarse-grind cornmeal
- •2 tablespoons sugar
- •½ teaspoon kosher salt
- •¼ teaspoon baking powder
- •1 large egg
- •1 large egg white
- •1¼ cups milk
- •¼ cup unsalted butter
- •to taste sour cream and scallions
- •to taste flaky sea salt
Cooking Instructions
- 1.
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.
5 min
- 2.
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.
16 min
- 3.
Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.
2 min
