Hoe Cakes

Recipe courtesy of Louisiana Kitchen & Culture

Makes about 16 3-inch hoe cakes

Ingredients:

cooking oil as needed
1 cup flour
1 cup cornmeal
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs, well beaten
1¼ cupsbuttermilk(see note)
⅓ cup melted butter

Hoe Cakes

Click image to enlarge

Method:

Place a lightly oiled skillet, preferably cast- iron, over medium heat.
While the skillet heats, combine flour, cornmeal, sugar, salt, baking soda, and baking powder in a mixing bowl. Add eggs, buttermilk, and melted butter; whisk until smooth. Drop the batter, about 2 tablespoons per portion, onto heated skillet and cook, turning once, until golden brown on both sides. Serve hot.

Note: If buttermilk isn’t available, use sweet milk. Eliminate the baking soda and increase baking powder to 1½ teaspoons.