Traditional Hoecakes - Cowboy Kent Rollins
Servings 6 cakes
Ingredients
- 2 ½ cups white cornmeal divided
- ½ ¼ oz package dried yeast
- 2 teaspoons salt
- 3 ½ cups warm water divided
- 1 large egg beaten
- 6 to 8 tablespoons cooking oil
- Butter molasses or syrup, for serving
Instructions
- In a medium bowl, whisk together 1 ¼ cups cornmeal, yeast, salt and 1 cup warm water. Cover with plastic wrap and place on the counter for at least 4 hours, or in the fridge overnight. *If using the fridge method, remove from the fridge and let it set out one hour before cooking.
- To the bowl stir in the remaining 1 ¼ cups cornmeal and egg. Slowly stir in the remaining warm water until it reaches a thick pancake batter consistency.
- Heat about 2 to 3 tablespoons of oil to a large cast iron skillet or griddle, over medium heat. Spoon about ⅓ cup of batter per hoecake onto the skillet. Fry for about 3 minutes per side, or until golden brown. Repeat with the remaining ingredients.
- Serve warm with butter, molasses or syrup.