Best 4 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.

DUTCH OVEN HOECAKES

Steps:

• Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.
• Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
• Cooktop: Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
• Outdoor coals: Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.

THE LADY AND SONS HOECAKES

Steps:

• mix all ingriedients except oil.
• heat oil in a skillet over medium heat.
• drop mixture by spoonfuls into hot oil.
• use about two tablespoons of batter per hoecake.
• brown until crisp and turn and brown on other side, about two minutes on each side.
• drain on paper towels or brown paper bag.

SOUTHERN HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)

Steps:

• Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf