Description
Hoe cakes are a Southern tradition. Basically griddle cooked corn bread, they are fast to make and easy to enjoy. I spiced up a traditional recipe with guajillo chili powder for a meal at the James Beard House. Enjoy!
Ingredients
Scale
- 2 oz unsalted butter (melted)
- 1/3 cup Diced onion
- 1 TBS fresh jalapeno (minced)
- 1 TBS minced garlic
- 3 eggs
- 1 Cup S/R Yellow Cornmeal
- 2/3 cup S/R flour
- 3 TBS sugar
- 2 TBS red bell pepper (diced)
- 1/2 cup corn kernels (fresh or frozen)
- 1 TBS Kosher salt, or to taste
- Canola oil, as needed
- 1/3 cup guajillo powder
Instructions
- In a mixing bowl, combine all ingredients.
- On a medium hot flat top grill, or a large frying pan, add a small amount of oil and spread over surface. Drop 2" sized dollops of batter onto surface. Cook for 2-3 minutes, flip over and cook for 1 additional minute or until done. Remove from griddle and serve when hoecakes are finished.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Keywords: cornbread, cornmeal, hoecakes, james beard