Cornmeal Hoecakes

Ingredients for Cornmeal Hoecakes

• 130g plain flour

• 80g coarse-grind cornmeal

• 2 tablespoons sugar

• 1/2 teaspoons kosher salt

• 1/4 teaspoons baking powder

• 1 large egg

• 1 large egg white

• 300ml milk

• 60ml unsalted butter, melted

• plus 2 teaspoons room temperature

• Soured cream and sliced spring onions (for serving)

• Flaky sea salt

Preheat oven to 177°C. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.

Heat 1 teaspoon butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 teaspoon butter to make a second cake.

Serve hoecakes topped with soured cream and spring onions and sprinkled with sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.