Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
- Yield: Makes about 10 small pancakes
Photography: Con Poulos
Source: Martha Stewart Living
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 5 tablespoons corn oil, plus more if needed
- Unsalted butter, for serving
- Honey, for serving
Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.