Patsy Riffe’s Hoecakes
Recipe courtesy of Crystal Wilkinson and featured in her book, Praisesong for the Kitchen Ghosts
Cook time: 10 minutes
Serves: 6 or 7; Makes 12-14 4 Inch Hoecakes
INGREDIENTS:
- 1.5 cups whole milk, plus more as needed
- 2 large eggs
- 2 cups self rising cornmeal, plus more as needed (*see note below)
- ¼ cup pork lard or vegetable oil
- salted butter for serving
PREPARATION:
Line a heatproof platter with paper towels and preheat the oven to 200°.
In a large mixing bowl, whisk together the milk and eggs until well blended.
Stir the cornmeal into the bowl until well incorporated. The consistency should be like pancake batter. If it is too wet, add a little more cornmeal; if it is too dry, add a little more milk.
Heat the oil over medium-high heat in your cast-iron skillet until it shimmers.
Once the oil is hot, carefully transfer 2 tablespoons’ worth to the batter and stir it in.
For each hoecake, pour about ¼ cup of the batter into the hot skillet. Reduce the heat to medium and cook until the hoecakes have puffed with air bubbles and their bottoms begin to brown, about 2 minutes, then turn them over and cook on the second side until crisped and lightly browned. Add oil and adjust the heat, as needed, along the way. Transfer the hoecake to the paper towel-lined platter to drain. (You can keep the working batch warm by placing your platter in the warm oven as you cook.)
Butter and serve the hoecakes while warm.
*to make 2 cups of self-rising cornmeal (often called self-rising cornmeal mix), stir together 1.5 cups cornmeal, 6 tablespoons all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon salt.