Southern Hoe Cake

Step 1

Combine 1 cup cornmeal, 0.5 cup flour, and 0.5 teaspoon salt in a medium bowl, stirring with a wooden spoon until evenly mixed.

Step 2

Slowly pour 1.5 cups boiling water into the cornmeal mixture while stirring constantly to avoid lumps, until the batter is smooth and thick like oatmeal.

Step 3

Stir in 3 tablespoons of butter until it melts completely and the batter looks glossy, about 1 minute.

Step 4

Set a 12-inch cast iron skillet over medium-high heat, then add 2 tablespoons of vegetable oil and wait until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 5

Using an ice cream scoop or a large spoon, drop 4 mounds of batter spaced evenly across the skillet, then flatten each one slightly with the back of the spoon into a rough disk about 3 inches wide and 0.5 inches thick.

Step 6

Cook without moving them for 3 to 4 minutes until the bottoms turn golden brown and crispy—peek underneath with a thin spatula to check the color.

Step 7

Slide a thin spatula under each hoe cake and flip it over carefully, then cook the other side for 2 to 3 minutes until it is also golden brown and crispy.

Step 8

Transfer the cooked hoe cakes to a plate lined with paper towels to drain excess oil, about 2 minutes.

Step 9

Repeat steps 5 through 8 with any remaining batter to make 4 hoe cakes total, adding a little more oil to the skillet if it looks dry before the second batch.