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Instructions
Mixing the Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda. Make a well in the center and add the buttermilk and whisked egg. Stir until just combined—some lumps are perfectly fine and add character.
Resting the Batter:
Let the batter rest for about 10 minutes. This allows the cornmeal to absorb moisture and results in a more tender hoecake.
Heating the Skillet:
While the batter rests, heat a cast-iron skillet over medium heat. Grease it with bacon drippings or vegetable oil.
Cooking the Hoecakes:
Once the skillet is hot, spoon about 1/4 cup of batter for each hoecake into the pan. Cook until the edges begin to dry and bubbles form on the surface. Flip gently and cook the other side until golden brown.
Keeping Warm:
Transfer cooked hoecakes to a napkin-lined basket to keep warm while you cook the remaining batter.
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