Hoecakes

 

Ingredients

- 2 cups of stone-ground cornmeal, white or yellow as you please

- 1 tablespoon of all-purpose flour (for a touch of tenderness)

- 1 teaspoon of sugar (just a whisper, now)

- 1/2 teaspoon of salt

- 1/4 teaspoon of baking soda

- 2 cups of buttermilk, rich and tangy

- 1 large egg, whisked until frothy

- 1/4 cup of bacon drippings or vegetable oil, for that down-home sizzle

1. In a well-worn bowl, whisk together your cornmeal, flour, sugar, salt, and baking soda.

2. Make a little well in the center, and pour in the buttermilk and beaten egg. Stir 'em together until just combined, but don't you fuss if there are a few lumps; they're just little pockets of character.

3. Let the mixture sit for a spell – about 10 minutes should do – it'll give the cornmeal time to acquaint itself with the moisture.

4. Meanwhile, heat a cast-iron skillet over medium heat and grease 'er up with a smidge of bacon drippings or oil.

5. Once that skillet's whispering hot, drop in dollops of your batter – I use about 1/4 cup for each hoecake.

6. Cook 'em until the edges look dry and bubbles dot the surface, then flip them gently. They should be a beautiful, golden brown – just like autumn leaves after the first kiss of frost.

7. Continue cooking 'em for another minute or two, then remove from the skillet. Keep 'em warm in a napkin-lined basket while you cook up the rest.