Weisenberger Hoecakes
1 cup self-rising Weisenberger Mill cornmeal*
1 tablespoon all-purpose flour
1 tablespoon sugar
1 large local egg, beaten
1 cup buttermilk
Neutral oil as needed to slick the skillet for cooking
Whisk cornmeal, flour and sugar in a small bowl. Add egg and buttermilk and whisk well to combine. The batter should be pourable. Let the batter rest for about 10 minutes before using.
Place a well-seasoned cast iron or nonstick skillet over medium heat. If using cast-iron, add a drizzle of neutral oil to slightly slick the surface. When a drop of water sizzles, pour or ladle the batter into the skillet and cook until golden brown on both sides, adding more oil if needed between batches.
Chef hack – pour the batter into a plastic squeeze bottle for less mess and greater control. Otherwise, just use a spoon or small ladle depending on the size you’re after. We like to make 1-2” hoecakes if using for canapes. You might like larger ones to serve with soup or beans.
*if self-rising cornmeal is not available, mix together 15 tablespoons cornmeal (either white or yellow), 1 tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
Hoecake Nation – a favorite party choice! Make little hoecakes and top with any of the following:
Cheese Salad, Benedictine, or Ham Salad and garnish with frizzled country ham, smoked trout or salmon, or cornichons respectively. Or whatever sounds good to you!
Related Content
Which Came First
the hoecake or the hoe?
Are they called hoecakes because they were originally baked on a hoe? Or was hoe another name for griddles, skillets and peels? Take a little trip through culinary etymology and the history of hoecakes with us, and learn why we think of our United States as a Hoecake Nation.
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