Buttermilk Hoe Cakes

Directions

1. 1
   In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
2. 2
   Combine the cornmeal, flour, salt and brown sugar in a large bowl.
3. 3
   Pour the yeast mixture into dry ingredients.
4. 4
   Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture.
5. 5
   Mix well with a whisk.
6. 6
   Set aside for 10 minutes.
7. 7
   In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot.
8. 8
   Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more.
9. 9
   Remove the cake to a towel lined plate, then sprinkle lightly with sea salt.
10. 10
    Repeat with the remaining batter, adding additional oil and butter per batch.
11. 11
    Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
12. 12
    In a small bowl, beat the butter with a hand mixer until light and creamy.
13. 13
    Add the salt, cayenne, and molasses and mix well.
14. 14
    Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder.
15. 15
    Wrap tightly and refrigerate until firm, about 1 hour.
16. 16
    Slice into 1/4-inch rounds and serve with Hoe Cakes.