June 5, 2013 by Kenmore

Learn how to make these delicious hoecakes from MK’s Erick Williams. This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist. For more info go to https://chicagoartistscoalition.org/starvingartist/


preparation time
5 mins

cook time




1 cup flour

2 cup cornmeal

2 teaspoons baking powder

1 tablespoons sugar

1.5 cup buttermilk

0.33 cup plus 1 tablespoon water

0.25 cup vegetable oil or bacon grease

0.5 cup corn puree


Mix well all ingredients, except for the frying oil in a bowl. Heat the butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp (about 1 mins); turn each hoecake with a spatula, and then brown the other side. Keep them slightly undercooked. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Top with green tomato jam, collard greens or bore bacon.

Leftover batter will keep in refrigerator for up to 2 days.


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