This recipe is my grandma’s famous “hoecakes” and they are seriously to die for!
Grandma’s Famous Hoecakes are a cherished delicacy, deeply rooted in Southern culinary tradition. These golden-brown delights offer a taste of nostalgia and comfort, reminiscent of simpler times spent in the kitchen with loved ones. In this article, we’ll explore the art of crafting Grandma’s Famous Hoecakes, from the essential ingredients to the step-by-step cooking process. Get ready to embark on a culinary journey that will leave your taste buds craving more!
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Stone-ground cornmeal | 2 cups (white or yellow) |
| All-purpose flour | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Baking soda | 1/4 teaspoon |
| Buttermilk | 2 cups |
| Large egg | 1, whisked until frothy |
| Bacon drippings or vegetable oil | 1/4 cup |
Instructions:
- Mixing the Batter: In a well-worn bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda. Create a well in the center and pour in the buttermilk and beaten egg. Stir until just combined, allowing for a few lumps to add character.
- Resting the Batter: Allow the batter to rest for about 10 minutes. This gives the cornmeal time to absorb the moisture, resulting in a tender and flavorful hoecake.
- Heating the Skillet: While the batter rests, heat a cast-iron skillet over medium heat and grease it with bacon drippings or oil.
- Cooking the Hoecakes: Once the skillet is hot, drop dollops of batter onto the surface, using about 1/4 cup for each hoecake. Cook until the edges look dry and bubbles form on the surface, then gently flip them. Cook for another minute or two until golden brown.
- Keeping Warm: Remove the hoecakes from the skillet and keep them warm in a napkin-lined basket while you cook the remaining batches.
