Wednesday, November 30, 2016

Southern Cornmeal Hoecakes


These Southern Cornmeal Hoecakes have a funny name, but they sure don't taste funny.  Supposedly workers in the fields would cook these on the backs of their gardening hoes.  I don't know if it's true, but that's what we call them in the South.  Up North they're called Johnny Cakes.  They're kind of like a savory pancake.  They are great by themselves with butter or as a soup topper or with chili.  Enjoy!

SOUTHERN CORNMEAL HOECAKES
1 C self-rising flour
1 C cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs
3/4 C buttermilk
1/4 C water
Butter, for frying and serving

Whisk all of the ingredients together except the butter.  Heat up a skillet to medium high heat and melt in some butter. Using a 1/8 inch measuring cup, pour circles of the batter into the skillet.  Let them brown on the bottom side before flipping them, like cooking pancakes.  Serve hot with additional butter, if desired.  You can keep them warm in a 200 degree oven on a sheet pan while frying the remaining circles.