Sweet 'n' Corny Hoecakes (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Ingredients:
1 cup flour |
1 cup cornmeal (recommended: indian head) |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
kosher salt |
3/4 cup frozen yellow corn, thawed |
1 egg, beaten |
1 1/2 cups milk, plus extra to thin batter |
2 teaspoons vegetable oil, plus extra for frying |
maple syrup, for serving |
Directions:
1. In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
2. In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
3. Preheat the oven to 200 degrees F.
4. In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
5. Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
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