Ingredients
1 cup cornmeal (preferably stone-ground)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk (or milk with a tablespoon of vinegar)
1 large egg
2 tablespoons unsalted butter, melted
Honey or maple syrup for a sweet touch (optional)
Sliced green onions for a savory kick (optional)
Fresh herbs like parsley or chives for garnish (optional)
Directions
1.In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir the dry ingredients together until they are evenly mixed.
2.In a separate bowl, whisk the buttermilk and egg together. Slowly drizzle in the melted butter while continuing to whisk to ensure the wet ingredients are fully incorporated.
3.Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
4.Heat a cast-iron skillet or non-stick frying pan over medium heat. Add a tablespoon of oil or bacon grease to the pan.
5.Once the skillet is hot, drop approximately 1/4 cup of batter for each hoecake onto the pan. Use the back of a spoon or a spatula to spread the batter into a round shape.
6.Cook each hoecake for 2-3 minutes on one side, or until the edges appear set and the bottom is golden brown. Flip and cook for an additional 2 minutes on the other side.
7.Transfer the cooked hoecakes to a plate lined with paper towels to absorb any excess oil, and repeat with the remaining batter.
8.Serve the hoecakes warm with your choice of toppings or as a side to your favorite Southern cuisine flavors.
