Monday, February 11, 2019


Mama served corncakes with fish on Friday evenings. I loved slathering them with butter and grape jelly; not sure if I’d like the jelly with them today. They are so delicious for breakfast or dinner. My mom said she served them just in case you swallowed a fishbone. The corncake would push the fishbone down your throat. Serve them with butter and maple syrup for breakfast. It is said, that the name Hoecake came from the field hands in the South who cooked them over an open fire on the blades of their hoes, which were wide and flat. New Englanders have something similar called Johnnycakes. 

1 cup buttermilk, room temperature
2 large eggs
3 T melted butter and 1 T of bacon grease, room temperature (you can use all butter)

2 cups finely ground yellow cornmeal
½ cup unbleached flour
2 t baking powder
½ t baking soda
½ t salt
1 T sugar
Bacon grease or avocado oil, for frying

In a medium bowl, whisk together the buttermilk, eggs, butter, and bacon grease. 

In a large bowl, whisk together dry ingredients.

Make a well in the flour mixture and pour in the milk mixture.  
Gently whisk together, being careful not to over mix. Batter should be lumpy. 
Let batter stand on counter for 20 minutes.

Meanwhile, preheat oven to 225 degrees F.

Heat griddle and brush lightly with bacon grease or oil. 
Pour batter (about 2 tablespoons worth) on hot griddle about 2 inches apart.
Cook in batches until golden brown on each side.

Keep cooked hoecakes warm in oven while cooking the rest.

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