Hoecakes (Johnnie Cakes)

By MarieR

Ingredients

• 1 cup (5 1/2 ounces) fine stone-ground yellow cornmeal
• 1 teaspoon kosher salt
• 1 large egg
• 1/3 cup whole buttermilk, plus more if needed
• 2 tablespoons lard, divided

Details

Servings 16

Preparation

Step 1

1. In a medium bowl, whisk together cornmeal and salt. In another bowl, whisk together egg and buttermilk, then pour into cornmeal mixture. Stir only until moistened, adding a splash more buttermilk if needed to make batter smooth.
2. Line a wire rack with paper towels and place it next to the stove.
3. Heat a large cast-iron skillet over high heat, and add 1/i tablespoon of lard. When lard begins to sizzle, spoon batter by tablespoonfuls into pan, making 4 hoecakes and spacing them evenly in skillet. Cook until cakes are golden brown and set on the bottom,
1 1/2 to 2 minutes. Flip cakes and cook other side until golden, about 1 minute. Transfer to wire rack. Repeat with remaining batter and lard. Serve warm.