Honey Butter Hoecakes

– 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. 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.

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.