Serve hot with supper, a bowl of soup, or top with butter and just bite into it. You can even dress them up as fancy hors d’œuvres by topping with smoked salmon or BBQ shrimp.
3/4 cup white cornmeal
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup Crisco
1 large egg, beaten
2/3 cup buttermilk
2 tablespoons canola oil for frying
Whisk the dry ingredients together in a medium bowl. Add the shortening and mix into the cornmeal mixture with a wooden spoon or your fingers until it is completely incorporated. Add the buttermilk to this mixture and mix well; add egg and stir until a smooth batter forms. Heat an iron skillet with the oil over medium-high heat. When the oil is hot enough to cause a drop of water to sputter on contact, it’s ready. Drop by scoop, about 2 tablespoons at a time, or whatever size you desire into the hot skillet. It will spread out. When the top of the hoecake has bubbles, flip it over and cook the other side until crisp and golden brown. Remove from skillet and allow to drain on a paper towel. NOTE: This works equally well if you happen to have a well-seasoned griddle. This is how I cooked them but have also used a cast iron skillet. I make them in various sizes depending on how I'm serving.
A hoecake is basically a cornmeal pancake that was made on a hoe that they used in the gardens. It’s been served since our forefathers founded these United States. Reportedly it was a favorite of our first President and he enjoyed them for breakfast with butter and syrup or molasses.