Dutch Oven Hoecakes Recipe | Alton Brown
Yield: 8 to 10 hoecakes (3 to 4 inches in diameter)
Nutritional Information Per Serving (1 of 10): Calories 76, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 14 g, Dietary Fiber 1 g, Sugar 0 g, Protein 2 g, Cholesterol 16 mg, Sodium 107 mg
Total Time: 20 minutes
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients ()
- 1 cup cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 egg
- 3/4 cup water
- 1/2 cup fresh or thawed frozen corn
- Vegetable oil
Cook Mode (Keep screen awake) NEW: You can now activate Cook Mode to keep the screen from going dark.
Instructions
- In a bowl, combine cornmeal, baking powder, salt, egg, and water, stirring until smooth. Then fold in the corn. The batter should resemble pancake batter in thickness.
- Heat a cast iron griddle over medium heat or prepare charcoal for outdoor cooking by heating coals in a chimney starter until hot and covered with ash.
- On the stove: Heat a cast iron skillet or griddle over medium heat. Brush with vegetable oil until shimmering. Lightly oil the lid or griddle until it glistens. Spoon about 2 tablespoons of batter onto the lid or griddle, spreading to form a 4-inch round. Depending on your griddle or lid size, you can cook multiple cakes simultaneously. Cook until golden brown on each side, about 2 to 3 minutes per side. Serve right away or keep warm in a 200F oven while finishing the remaining cakes.
- Outdoor coals: Using a Dutch oven with legs, invert the oven. Position 22 hot, ashy coals beneath the feet of the flipped Dutch oven. Place the oven lid upside down on top of the legs and over the coals and allow it to heat for 10 minutes. Spoon about 2 tablespoons of batter onto the lid or griddle, spreading to form a 4-inch round. Cook until golden brown on each side, about 2 to 3 minutes per side.
Fire up your cast iron and whip up these crispy, golden hoecakesAlton Brown's Southern classic that's irresistibly simple and perfect with a drizzle of syrup!
