| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 6 to 8 (3-inch) cakes |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 6 to 8 (3-inch) cakes |
Ingredients
- 2/3 cup warm water (about 105 degrees F, no higher than 110)
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1 cup finely ground yellow cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons, firmly packed brown sugar
- 1/3 cup buttermilk
- 2 eggs
- 1/2 cup canola oil, divided
- 4 tablespoons butter, divided
- 1/2 teaspoon large flake sea salt
- Hot Molasses Butter, recipe follows
- 1 stick salted butter, room temperature
- 1/8 teaspoon cayenne pepper
- 1 tablespoon unsulphured, dark molasses
Instructions
- In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
- Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
- In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
- In a small bowl, beat the butter with a hand mixer until light and creamy. Add the salt, cayenne, and molasses and mix well.
- Guy’s Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 441 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 86 mg |
| Sodium | 271 mg |
| Serving Size | 1 of 8 servings |
| Calories | 441 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 86 mg |
| Sodium | 271 mg |
Reviews
Sorry, but a CA fellow doesn’t know very much about Hoe Cakes… that’s a Southern thing. Love you, Guy, but this was a no-win.
Bland and dry. I love you Guy but this was a miss. I messed up. I thought that I was using a 1 cup measuring cup for the dry ingredients. It was bigger than 1 cup. I didn’t know I had it. Oh well. I’m sure these were great and I’m trying them again tomorrow. Sorry Guy
awesom
I made these for my Husband…I liked them, he not so much.
I think the problem with his…he didn’t use the Molasses butter…it makes a huge diff. Follow the recipe and they are a delicious treat for Brunch.
I think the problem with his…he didn’t use the Molasses butter…it makes a huge diff. Follow the recipe and they are a delicious treat for Brunch.
Delish! A must make! I don’t like molasses but this was goood!
Made these tonight after watching the show and found them to be very bland. I did not make the molasses butter, maybe that would have helped. I won’t make them again.
Tried it! Love it! I used Sorghum molasses. the kids were fighting for the last one!
I think his food is mouth watering, and make me want to hit the kitchen.