Hoecakes
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
preparation time
5 mins
cook time
15
servings
4
calories
1034
ingredients
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
directions
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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