Step 2: Mix the Batter
In a medium bowl, whisk together the cornmeal, flour (if using), and salt.
Pour the boiling water or buttermilk into the dry ingredients. Stir with a fork or wooden spoon until just combined. The batter should be thick, like wet sand, not runny like pancake batter.
If it’s too thick: Add a tablespoon of liquid at a time until it reaches a scoopable consistency.
If it’s too thin: Add a tablespoon of cornmeal at a time.
Step 3: Let the Batter Rest (Optional but Helpful)
Let the batter sit for 5-10 minutes. This allows the cornmeal to absorb the liquid and the starches to hydrate. The hoecakes will hold together better.
Step 4: Heat Your Skillet
Place a cast iron skillet (or heavy-bottomed pan) over medium heat. Add your fat (bacon grease, butter, or oil). Let it get hot. The fat should shimmer but not smoke.
Why cast iron? Cast iron holds heat evenly and gives the hoecakes a crispy, golden crust. If you don’t have cast iron, use a nonstick skillet.
Step 5: Scoop and Flatten
Using a spoon or a small scoop, drop portions of batter into the hot skillet. Flatten them slightly with the back of the spoon. Aim for 3-inch rounds, about ¼-inch thick.
Don’t crowd the pan. Leave space between each hoecake so they crisp up instead of steaming.
Step 6: Fry Until Golden
Cook for 2-3 minutes on the first side, until the edges are golden brown and crispy. Flip with a spatula. Cook for another 1-2 minutes on the second side.
The flip test: The hoecake should release easily from the pan. If it sticks, give it another 30 seconds.
Step 7: Drain and Keep Warm
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