Prepd Skillet Recipes
Servings:
2
Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.
Ingredients
- 1 cup all-purpose flour
- ⅔ cup coarse-grind cornmeal
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 large egg
- 1 large egg white
- 1¼ cups milk
- ¼ cup unsalted butter, melted; plus 2 teaspoons room temperature
- Sour cream and sliced scallions (for serving)
- Flaky sea salt
Instructions
- Preheat oven to 350°. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
- Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
- Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.
Tips
Recipe by Barrel & Ashes, Studio City, CA/Bon Appétit. Photos by Alex Lau
