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 http://chicagoartistscoalition.org/starvingartist/
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1034 per serving
- 1 cup flour
- 2 cup cornmeal
- 2 teaspoons baking powder
- 1 tablespoons sugar
- 1-1/2 cup buttermilk
- 1/3 cup plus 1 tablespoon water
- 1/4 cup vegetable oil or bacon grease
- 1/2 cup corn puree
- butter, for frying
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.