Cornmeal Hoecakes

Name: Cornmeal Hoecakes
Ingredients: 1 cup all-purpose flour; 2/3 cup coarse-grind cornmeal; 2 tablespoons sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1 large egg; 1 large egg white; 1 1/4 cups milk; 1/4 cup unsalted butter, melted; plus 2 teaspoons room temperature; Sour cream and sliced scallions (for serving); Flaky sea salt

11 ingredients

3 steps

Ingredients

1 cup all-purpose flour
2/3 cup coarse-grind cornmeal
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 large egg
1 large egg white
1 1/4 cups milk
1/4 cup unsalted butter, melted; plus 2 teaspoons room temperature
Sour cream and sliced scallions (for serving)
Flaky sea salt

Directions

1

Preheat oven to 350°F. 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.
2

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.
3

Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.