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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma. Ingredients:
1 cup fine ground cornmeal |
1 teaspoon baking powder |
3/4 teaspoon salt |
2 tablespoons sugar |
1 green onion, white and light green portion, finely chopped |
1 egg |
1 cup buttermilk |
1 tablespoon butter, melted |
1 tablespoon canola oil |
Directions:
1. In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
2. Add the egg, buttermilk and melted butter; whisking to combine.
3. Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
4. Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
5. Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
6. Place on a warmed serving platter; serve hot.
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