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Prep Time: 15 minutes
Cook Time: 15 minutes
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken.
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- 1 cup fine-grind cornmeal
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 Tbs. sugar
- 2 Tbs. finely chopped green onion, white and
light green portion
- 1 egg
- 1 cup buttermilk
- 2 Tbs. unsalted butter, melted
- 2 Tbs. canola oil
- Barbecued Chicken >
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:Prepare a medium fire in a charcoal grill. Place a Griddle-Q on the grill grate. With the lid open, preheat for 5 to 10 minutes.
Meanwhile, in a bowl, stir together the cornmeal, baking powder, salt, sugar and green onion. Add the egg, buttermilk and butter and whisk to combine.
Pour 1 Tbs. of the oil onto the griddle and spread with a spatula. Dispense or pour the batter onto the griddle in 2-inch circles. Begin by testing 1 or 2 hoecakes to see if the griddle is hot enough; they should be done when cooked for about 30 seconds per side. If the griddle is too hot, move the coals further away from the griddle. Repeat to cook the remaining hoecakes, adding more oil to the griddle as needed.
Transfer the hoecakes to a warmed platter and serve hot. Serves 4.