Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.
Recipe information
Yield
Makes 2
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.
Nutrition Per Serving
Recipe notes
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