Learn how to make these delicious hoecakes from MK's Erick Williams.
This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist.
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RECIPE
Hoecakes
Prep 5 min
Cook 15 min
Yield:
About 17 hoecakes
Ingredients
1 cup flour
2 cup cornmeal
2tsp of baking powder
1 tablespoon 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
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 ½ 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.
![](https://i.ytimg.com/vi/p_AwOjNn98Y/maxresdefault.jpg)