Southern Hoecakes My Way
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- 1 1/2 c
- cornmeal, can be stone ground or regular yellow cornmeal (not cornmeal mix)
- 1 c
- white flour
- 4 tsp
- baking powder
- 1/2 tsp
- sea salt
- several good shakes of fresh ground black pepper
- several good shakes of garlic powder
- 1 tsp
- parsley flakes, dried
- eggs, whisked
- 1 c
- buttermilk or whole millk
- 1/3 c
- melted butter
- additional butter to spread over hoecakes when cooked
- small amount of oil of your choice
- you can also add these to the mix as well: whole kernel corn (drained), grated cheese, fine diced onions, jalapeno peppers fine diced, cracklins, fine diced cooked smoked bacon
1In a large bowl add: cornmeal, flour, baking soda, salt, pepper and herbs. Whisk well till combined.
2Then add the whisked eggs, melted butter and buttermilk or whole milk to the dry ingredients whisking very well.
3If you decide to use any of the optional ingredients add them now and stir well. Let this mixture sit for a little bit till it starts to rise and then stir again well.
4Using a non-stick flat griddle lightly oiled. Let it heat up on medium high and then using a big serving spoon drop by spoonfuls and spread the mixture out a bit on the griddle. Make sure to give them space cause they will spread out a little bit while cooking.
5I usually cook 2 or 3 at a time just depends on how good your flipping skills are. Cook till first side is a nice medium brown and edges start to look done. Carefully flip them over and cook till they are done. Once they are done remove them to a serving platter and butter them well.
6Continue cooking steps till all the batter is used. I usually end up with 8 big hoecakes. You can make them smaller if you want to. Hope you enjoy this Southern traditional food. ;)