Dutch Oven Hoecakes Recipes

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MISS BROWN'S HOECAKES



Miss Brown's Hoecakes image

Hoecakes (or as my grandmother calls them, fried bread) are the perfect combination of my favorites: a pancake and cornbread. Served with maple syrup or a simple drizzle of honey, this dish can be served at breakfast or as a side item during dinner.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 5 servings (10 small hoecakes)

Number Of Ingredients 10

2 large eggs
1 cup buttermilk, plus more if needed
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 cup vegetable oil, plus more for the skillet
Unsalted butter, for the skillet, plus more for serving, optional
Syrup, for serving, optional

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
  • Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
  • Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
  • Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
  • Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
  • Serve hot and fresh with butter and maple syrup if desired.

DUTCH OVEN HOECAKES



Dutch Oven Hoecakes image

Provided by Alton Brown

Categories     side-dish

Time 20m

Yield 8 to 10 (3 to 4-inch round) cakes

Number Of Ingredients 7

1 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 egg
3/4 cup water
1/2 cup fresh or thawed frozen corn
Vegetable oil

Steps:

  • Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.
  • Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
  • Cooktop: Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
  • Outdoor coals: Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.

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SOUTHERN-STYLE DUTCH OVEN HOECAKES RECIPE | ALTON BROWN
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Alton Brown's Dutch oven hoecakes recipe is simple, flavorful and best served with syrup. Jump to Recipe - Print Recipe. Course: Breads. Keyword: Breakfast, Sides, Southern. Dutch Oven Hoecakes. ACTIVE TIME: 45 minutes. TOTAL TIME: 45 minutes. Yield: 8 to 10 cakes. Essentially a cross between a pancake and a hushpuppy, hoecakes …
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  • Add the cornmeal, baking powder, salt, egg, and water to a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter.
  • For stovetop cooking: Place a cast iron griddle over medium heat. Brush with oil and heat until shimmering. Pour enough batter (about 2 tablespoons) onto the griddle to form a 4-inch round. (Depending on the size of your griddle, you can cook more than one cake at a time.) Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200°F) oven until all of the cakes are done.
  • For cooking outdoors: Heat coals in a chimney starter until hot and ashy. Using an outdoor Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside-down on top of the Dutch oven feet and over the coals and let heat for 10 minutes.
  • Brush the lid with oil and heat until shimmering. Pour enough batter onto the lid to form a 4-inch round, approximately 2 tablespoons. (Depending on the size of your lid, you can cook more than one cake at a time.) Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately.


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