Bacon Scallion Hoecakes

Once upon a time as early as the mid-1700s, field hands used their flat hoe blades as a griddle, frying corn cakes over an open flame. In the South, these cakes were known as hoecakes (commonly called johnny cakes elsewhere).

As the daughter of a cotton farmer, I find this fascinating.

My husband and I recently made Bacon Scallion Hoecakes (as published by Garden & Gun). My cast iron skillet handed down from Nana proved perfect for the job and was much easier than trying to clean off my garden hoe.

Get prepared for a seriously amazing dish…

Bacon Scallion Hoecakes
1 cup self-rising flour
1 cup fine yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tbsp sugar
2/3 cup buttermilk
1/3 cup water
1/4 cup bacon fat
1/3 cup sour cream (we substituted Mexican cream – it was great!)
2 eggs
1/3 cup thinly sliced green onions
1/4 cup finely chopped crisp bacon
canola oil with a bit of bacon fat

Method:

In a medium bowl, whisk together first five ingredients. In a separate bowl, combine buttermilk, water, fat, cream. Blend well then add eggs and mix until just combined. Pour liquid into dry ingredients and mix until a thick batter has formed. Do not over mix… Gently stir in onions and bacon. Again, do not over mix… Heat oil in skillet over medium heat. Use an ice cream scoop to pour batter into pan.

Cook as you would pancakes, frying on each side about 2 minutes. Add more oil as needed.

Makes 12-14.

Serve hoecakes with ribs, chicken, soup, etc. instead of cornbread, garlic bread or rolls. Or for breakfast or dessert, drizzle with honey or maple syrup and serve with powdered sugar and fruit.

We served ours with collard greens and spicy grilled shrimp.