Hoecakes and Honey
Variations on this staple exist through history and geography. George Washington ate hoecakes while others enjoyed johnnycakes, cornpoke, and bannock.
Hoecakes and Honey
Variations on this staple exist through history and geography. George Washington ate hoecakes while others enjoyed johnnycakes, cornpoke, and bannock.
Servings Prep Time
10hoecakes 10minutes
Cook Time
15minutes
Servings Prep Time
10hoecakes 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. While the water is boiling, combine the cornmeal and salt in a large bowl.
  2. Whisk the boiling water into the cornmeal then let rest for about 10 minutes.
  3. Stir in the oil and honey. The mix should be very thick, just barely pourable.
  4. Heat a couple of tablespoons of oil in a large nonstick cast iron skillet. Once hot, spoon about 1/4 cup of the batter at a time onto the skillet.
  5. Cook until the edges are golden and crisp, then flip and cook until the other side is golden as well. It should take about 2 minutes per side.
  6. Serve warm, with a pat of butter and a side of honey.
Recipe Notes

Sweetened with honey, these make a perfect old-school breakfast. Without the honey, though, they're great for sopping up saucy dishes like BBQ, collard greens, or even soups.