Hoe Cakes

BSM Test Kitchen Hoe Cakes using our organic Yellow Cornmeal and Premium All-purpose flour are a southern classic deeply rooted in the African American community. History says, these cakes were griddled on the blade of a gardening hoe over an open fire and the name has stuck ever since. This recipe also includes a whipped honey butter using our organic Yellow Polenta to serve alongside. The beauty of hoe cakes is that they can be served sweet or savory! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Hoe Cakes  with whipped honey polenta butter (1/2 lb)

Yield: 10-12 cakes depending on method 

Ingredients:

Hoe Cakes:

135g BSM yellow cornmeal

60g BSM Stardust 00 flour

11g baking powder

4g fine sea salt

22g cane sugar

240g full fat buttermilk (room temp)

1 large egg

30g unsalted butter (melted)

Neutral oil or butter for pan frying

Whipped Honey Polenta Butter:

113g unsalted butter

70g cooked polenta

50g honey

3-5g fine sea salt depending on salt preference

Method:

Whipped Honey Polenta Butter:

Combine the ingredients and whisk on high speed or vigorously by hand until it becomes light and fluffy. Store in an airtight jar or container. Keep refrigerated for longer shelf life.

Whisk the dry ingredients together and set aside. Whisk the wet ingredients, then fold into the dry ingredients to form a thick batter. Allow to rest for 5 min while heating a skillet.

Hoe Cakes:

Heat a skillet to medium-high heat. Add oil or butter to the skillet. Scoop spoonfuls of batter into the hot fat and slightly spread the batter around to create an even surface for each cake. Griddle the cakes on each side for about 3-4 min or until a deep golden-brown color. Repeat this process for the remaining batter. Serve warm with a generous pat of whipped honey polenta butter and extra honey!