Breakfast
Old-Fashioned Hoe Cakes with Honey Butter
30 minServes 8Nutri-Score D€
D
30 min
30 minOld-Fashioned Hoe Cakes with Honey Butter
what you need
Ingredients
salted butter (softened, for the honey butter)Dairy113 g
honeyPantry45 ml
egg (large)Dairy1 piece
buttermilk (whole fat)Dairy180 ml
self-rising cornmeal mixGrains140 g- salted butter (melted, for the batter)Dairy14 g
bacon grease (for the pan)Other15 ml
per serving
Nutrition
188kcal
- Carbs
- 15 g
- Proteins
- 2 g
- Fat
- 14 g
what you’ll use
Tools
Mixing bowl
Frying pan
Whisk
measuring cup
step by step
Method
- Step 1
Make the honey butter
- Mix the softened salted butter with the honey until fully incorporated.
- Transfer to a zip-top bag, press the butter to the bottom and squeeze out the air, then roll it up.
- Place in the freezer to firm up while making the hoe cakes.
- Step 2
Mix the batter
- Whisk the egg in a bowl, then add the buttermilk.
- Stir in the self-rising cornmeal mix and the melted salted butter until smooth.
- Step 3
Heat the pan
- Heat a skillet over medium heat.
- Add the bacon grease and let it sizzle.
- Step 4
Cook the hoe cakes
- Pour a quarter cup of batter per hoe cake into the hot skillet.
- Cook until browned at the edges and bubbles form on top, then flip.
- Cook the other side until golden, about 3 to 4 minutes per side.
- Keep the finished cakes on a perforated pan or rack so they don't get soggy.
- Step 5
Serve
- Top the hot hoe cakes with pats of the chilled honey butter.