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Cornmeal Hoecakes

Cornmeal Hoecakes
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Cornmeal Hoecakes are warm, comforting, and crispy-edged cornmeal pancakes with a soft golden interior. This quick and easy recipe combines simple pantry ingredients like cornmeal, flour, buttermilk, and egg to create a versatile dish perfect for any meal of the day. With a satisfying crunch and gentle corn flavor, these hoecakes can be served sweet or savory, making them ideal for breakfast, lunch, or dinner.

Ingredients

Scale

Dry Ingredients

  • 1 cup medium or coarse ground cornmeal
  • 1/2 cup all-purpose flour (or almond flour/gluten-free flour blend for gluten-free)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 large egg
  • 1 cup buttermilk
  • Butter or oil, for frying

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined to ensure even distribution of the leavening agents and seasoning throughout the batter.
  2. Combine Wet Ingredients: In a separate bowl, lightly beat the egg, then add the buttermilk and mix until just combined. The buttermilk provides a lovely tang and tender crumb.
  3. Make the Batter: Slowly pour the wet mixture into the dry ingredients, stirring gently until just mixed. Avoid over-mixing to keep the hoecakes light and fluffy inside; lumps in the batter are okay.
  4. Heat the Pan and Fry: Heat a skillet or griddle over medium heat and add a little butter or oil. Once hot, drop spoonfuls of batter onto the skillet, spacing them apart.
  5. Cook Until Golden: Cook each hoecake for about 3 minutes per side, or until crispy golden brown on the outside and cooked through on the inside. Flip carefully with a spatula for even cooking.

Notes

  • Perfect Pan Temperature: Medium heat ensures the hoecakes cook through without burning outside.
  • Do Not Overmix: Keep mixing gentle to avoid tough hoecakes; lumps in the batter are okay.
  • Rest the Batter: Let it sit for 5-10 minutes to allow the cornmeal to hydrate fully.
  • Use Fresh Cornmeal: Fresh is key since older cornmeal can develop off-flavors or lose texture.
  • Test Your Oil: Drop a small amount of batter to check if the pan is ready; it should sizzle immediately.

Nutrition

Keywords: Cornmeal Hoecakes, Cornmeal Pancakes, Gluten-Free Hoecakes, Savory Pancakes, Easy Breakfast Recipe

Find it online: https://mealsbymary.com/cornmeal-hoecakes/