Grandma’s Famous Hoecakes

Ingredients

• 2 cups of stone-ground cornmeal (white or yellow)
• 1 tablespoon of all-purpose flour
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1/4 teaspoon of baking soda
• 2 cups of buttermilk
• 1 large egg, beaten until frothy
• 1/4 cup of bacon drippings or vegetable oil

Directions

1. In a large mixing bowl, combine the cornmeal, flour, sugar, salt, and baking soda.
2. Create a well in the center of the dry ingredients and pour in the buttermilk and beaten egg. Stir until just combined; a few lumps are perfectly fine.
3. Allow the mixture to rest for about 10 minutes to let the cornmeal absorb the moisture.
4. While the batter is resting, heat a cast-iron skillet over medium heat and grease it with bacon drippings or vegetable oil.
5. When the skillet is hot, drop in portions of the batter (approximately 1/4 cup per hoecake).
6. Cook the hoecakes until the edges appear dry and bubbles form on the surface, then flip them carefully. They should be golden brown.
7. Continue cooking for another minute or two until done. Keep the hoecakes warm in a napkin-lined basket while you cook the remaining batter.

Variations & Tips

• For a sweeter version, add blueberries or a mashed banana to the batter.
• If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to milk and letting it sit until it curdles slightly.
• Use a well-seasoned skillet and wait for the hoecakes to show bubbles and crispy edges before flipping.
• Hoecakes freeze well. Reheat in a toaster or oven for a quick and nostalgic treat.

When you serve these hoecakes, remember Grandma’s culinary legacy, passed down to you with love. Enjoy!