Hoecakes
Golden hoecakes with a delightful crunch and savory onions are the perfect addition to your grill nights. These cornmeal wonders, cooked on a hot griddle with care, deliver a fantastic balance of flavors for a satisfying side dish. Serve them fresh off the grill for a crowd-pleasing treat that will disappear in no time.
— Constant Cookbook
Ingredients
- 1 cup fine-grind cornmeal
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 Tbs. sugar
- 2 Tbs. finely chopped green onion, white and
- light green portion
- 1 egg
- 1 cup buttermilk
- 2 Tbs. unsalted butter, melted
- 2 Tbs. canola oil
Instructions
- Prepare a medium fire in a charcoal grill. Place a Griddle-Q on the grill grate. With the lid open, preheat for 5 to 10 minutes.
- Meanwhile, in a bowl, stir together the cornmeal, baking powder, salt, sugar and green onion. Add the egg, buttermilk and butter and whisk to combine.
- Pour 1 Tbs. of the oil onto the griddle and spread with a spatula. Dispense or pour the batter onto the griddle in 2-inch circles. Begin by testing 1 or 2 hoecakes to see if the griddle is hot enough; they should be done when cooked for about 30 seconds per side. If the griddle is too hot, move the coals further away from the griddle. Repeat to cook the remaining hoecakes, adding more oil to the griddle as needed.
- Transfer the hoecakes to a warmed platter and serve hot. Serves 4.
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