Crispy Cornmeal Hoecakes
These Crispy Cornmeal Hoecakes are a delicious accompaniment for any meal, offering a satisfying crunch and perfect for breakfast or as a side dish.
Ingredients
Hoecake Batter Ingredients
- 1 cup cornmeal
- 1 cup boiling water Used to hydrate the cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk Can be substituted with non-dairy milk
- 1 large egg Room temperature is preferable
- 2 tablespoons sugar Adjust according to taste
- as needed Oil or butter for frying
Instructions
Preparation
- In a bowl, combine cornmeal and boiling water; let it sit for 10 minutes.
- In another bowl, mix flour, baking powder, and salt.
- In the cornmeal mixture, add milk, egg, and sugar; stir until smooth.
- Gradually add the dry ingredients to the wet mixture until combined.
Cooking
- Heat oil or butter in a skillet over medium heat.
- Pour batter onto the skillet, forming small pancakes.
- Cook until golden brown, about 3-4 minutes on each side.
Notes
Serve warm with maple syrup or your favorite toppings. For extra crunch, let the batter rest before frying. Store leftover hoecakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.