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As the sun peeks over the horizon, painting the sky with hues of amber and gold, I’m often taken back to the simple yet comforting flavors of my childhood here in the heartland. It’s recipes like the honey butter hoecakes that take me down memory lane, to a time where families gathered around the hearth to share stories and break bread. Hoecakes, you see, have been a staple around these parts since folks farmed the land and cooked over open flames. They’re a testament to the ingenuity of the past, born from the need to make a hearty meal with modest ingredients. Whether you’re drawn to the nostalgia, or simply seeking the satisfying crunch and sweet whisper of honey butter melting on a warm cake, this dish is a loving nod to both history and the joy of a meal made with care.
These golden cakes, kissed with honey butter, are a versatile delight, bridging the gap between savory and sweet. Pair them with a side of your garden’s best collard greens, cooked down with a bit of smoked ham hock for soul-warming goodness. Or, serve alongside a pile of tender, slow-cooked pulled pork for a true Midwestern feast. And don’t forget a mason jar filled to the brim with sweet iced tea to wash it all down. For those mornings that call for something a bit lighter, just a simple scattering of fresh berries on top will do.
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Ingredients
– 1 cup yellow cornmeal
– 1 tablespoon all-purpose flour
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 egg, beaten
– 1 cup buttermilk
– 2 tablespoons vegetable oil (plus extra for the skillet)
– 4 tablespoons butter, softened
– 3 tablespoons honey
– 1 tablespoon all-purpose flour
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1 egg, beaten
– 1 cup buttermilk
– 2 tablespoons vegetable oil (plus extra for the skillet)
– 4 tablespoons butter, softened
– 3 tablespoons honey
Directions
1. In a mixing bowl, blend the cornmeal, flour, baking soda, and salt together to whisper up memories of a simpler time.
2. Make a well in the center and pour in the beaten egg, buttermilk, and vegetable oil. Stir with a wooden spoon until just combined, treating it gentle-like, like you would a heartfelt hug.
3. Heat a cast-iron skillet over medium heat and drizzle with a bit of oil. When a drop of water dances across the surface, you’re ready to start cookin’.
4. For each hoecake, ladle about 1/4 cup of batter into the skillet. Let ’em cook until bubbles form and the edges lift easily, about 2 minutes per side.
5. Prepare the honey butter by whipping together the softened butter with the honey until it’s as smooth as a Sunday morning hymn.
6. Serve the hoecakes warm, each one lovingly dolloped with a generous smear of honey butter.
Variations & Tips
Now, darlin’, these little cakes are mighty fine as is, but feel free to sprinkle in a bit of your personality. Add a handful of fresh corn kernels or a dash of chopped jalapeños to the batter for a surprise in every bite. Another little tip from my kitchen to yours: for an extra indulgence, substitute buttermilk with sweet milk or a dollop of sour cream mixed with water to the proper consistency. It’ll give your hoecakes a touch more richness and depth, making each bite worth savoring. And remember, the key to perfect hoecakes is a hot skillet and a patient cook. Give ’em time to form that beautiful crisp edge and they’ll reward you with a texture that’s nothing short of a hug on a plate.
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