Low Country Hoecakes

By polledl

Hoecakes are so versatile and so quick to make that Grandma found plenty of uses for them. She served them with butter and syrup or preserves (or sorghum!) for breakfast and as a hot bread with dinner or supper. When she made bean soup or pinto beans, she put a hoecake in the bowl, then ladled the beans over it.
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Ingredients

• 2 cups yellow cornmeal1 cup all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 to 2 1/4 cups milk

Details

Preparation time 10mins
Cooking time 15mins

Preparation

Step 1

1Combine cornmeal, flour, baking powder and salt in a medium bowl and mix well.
.2Stir in the oil. Add just enough of the milk to make batter the consistency of pancake batter and mix well.
.3Brush a griddle with additional oil. Preheat the griddle over medium-high heat.
.4Pour the batter by scant one-fourth cupfuls onto the hot griddle.
.5Cook until hoecakes are browned on both sides, about 1 to 2 minutes per side. Serve hot with butter and honey.
.6Variation: For a delicious corn bread, spread batter in a greased cast-iron skillet and bake at 425F until lightly browned and crusty, about 20 minutes.