Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup sugar
- 1 teaspoon kosher salt
Wet Ingredients
- 2 large eggs
- 4 tablespoons melted unsalted butter (plus 4 tablespoons cold butter for cooking)
- 1 ¼ cups buttermilk
To Serve
- Sugar cane syrup or maple syrup
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking soda, baking powder, sugar, and kosher salt ensuring they are evenly distributed.
- Mix Wet Ingredients: In a medium bowl, beat the eggs and then whisk in the melted butter and buttermilk to combine thoroughly.
- Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir until the batter is smooth. Let the batter rest for 5 minutes to allow the gluten to absorb moisture, resulting in a more tender and fluffy hoecake.
- Preheat Skillet: Heat a large skillet over medium heat and add 1 tablespoon of cold butter, allowing it to melt and coat the cooking surface evenly.
- Cook Hoecakes: Pour approximately ¼ cup of batter per hoecake onto the skillet, cooking 3 at a time without overcrowding. Cook for about 3 minutes, flipping once when you see small air bubbles forming on the top surface of the batter. Each side should turn a nice golden brown.
- Serve Warm: Remove the hoecakes from the skillet and serve hot, topped with additional butter and a drizzle of sugar cane syrup or maple syrup for sweet enjoyment.
Notes
- Resting the batter is crucial for a tender texture.
- Adjust heat to medium to prevent burning and ensure even cooking.
- Use cold butter for cooking to prevent it from burning quickly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Sugar cane syrup offers authentic Southern flavor, but maple syrup is a great alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Southern American
