MISS BROWN'S HOECAKES
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
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
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 8 to 10 (3 to 4-inch round) cakes
Number Of Ingredients 7
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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- 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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- Mountain Man Breakfast. If you’ve got a busy day of outdoor activities planned, starting the day with a hearty breakfast is always a good idea. This Mountain Man Breakfast includes sausage, hashbrowns, and eggs serve 6 to 8 people and take about 20 minutes to cook.
- Ron’s Dutch Oven Biscuits. What goes perfectly with a Mountain Man Breakfast? Biscuits. Ron, a real deal cowboy, shows us how to make homemade biscuits in the Dutch oven.
- Dutch Oven Biscuits and Gravy. If you want to kick those biscuits up a notch, add some gravy. This recipe uses packages biscuits, which makes preparation a lot easier.
- Sheepherder’s Breakfast. We’ve got breakfast fit for a mountain man and now one for a sheepherder. This recipe has bacon, onion, frozen hashbrowns and requires about 30 minutes of prep and cook time.
- Dutch Oven Cinnamon Rolls. These homemade cinnamon rolls require time for rising, so be sure to add that into your prep. You could always make the dough the night before.
- Dutch Oven Breakfast Pizza. You had me at pizza. Featuring a cornmeal batter on the bottom for the crust, eggs for the batter and ham, cheese, tomatoes and green onions for toppings makes this one flavorful breakfast.
- Dutch Oven Dutch Baby with Berries. A dutch baby is also known as a German pancake and this recipe will have you wanting to try these asap. They are also known for being incredibly delicious and irresistible.
- Dutch Oven Caramel Apple French Toast. What do you get when you mix French bread with apples, cinnamon, and caramel? This amazing recipe for your camping breakfast.
- Crusty Dutch Oven Bread. With just four ingredients and no kneading necessary, there should be nothing holding you back from trying this dutch oven bread recipe from 4 Sons R Us.
- Dutch Oven Cinnamon Bread. While this recipe does require 12 hours of rising time, it sounds like it’s well worth it. Just mix up the dough the night before and let it do its thing while you’re peacefully sleeping away.
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- Dutch Oven Pizza. Starting out our list is one of our favorite dutch oven recipes – a dutch oven pizza! Yes! Believe it or not, you can cook a really delicious homemade pizza in your dutch oven.
- Spaghetti. Speaking of dutch oven camping recipes, this is another one that is super easy to prep and pack, and it tastes great cooked over a fire. Also, if you cook the full recipe it will feed up to 10 people!
- Sprite Chicken. With bacon, chicken, red potatoes, baby carrots, onions, and shredded cheese, you already know this dish will be a flavorful one! The special ingredient (Sprite soda) helps tenderize the chicken, but you could use apple juice too.
- Whole Roast Chicken. Who doesn’t want a super convenient and easy whole roast chicken? This makes for a fantastic family dinner, and you can add some potatoes to the dutch oven for a full one-pot meal.
- Beef Stew. This is another full meal you can make entirely in your dutch oven, and although it has a long cooking time, it only takes about 15 minutes to prep.
- Pot Roast. We love a quick instant pot roast, but if you have extra time, using a dutch oven instead can provide amazingly juicy and flavorful results.
- Enchiladas. Back to the really easy dutch oven recipes, this is about as easy as it gets! And who doesn’t love enchiladas? Simple ingredients, great flavor, and customizable toppings.
- Bread. Yep, you can use your dutch oven to make bread! This recipe really breaks down the process and makes it super beginner-friendly too, and the final result looks amazing.
- French Fries. All you need for simple and crispy dutch oven french fries are a couple of large russet potatoes and some peanut oil! Super simple, and I’ve got to say, these look pretty tasty!
- Peach Cobbler. Here’s a really simple dutch oven dessert recipe that you can make at home or on the campsite, and just look at how delicious it looks.
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- Stovetop Moroccan Chicken With Preserved Lemon and Olives. Upgrade your usual weeknight chicken dinner with this delicious Moroccan-inspired entree. Start by marinating chicken pieces in the fridge for a few hours or overnight with onion, garlic, herbs, and spices.
- Oven-Braised Country-Style Pork Ribs With Apple Cider. Pork ribs seasoned with apple cider make a delicious alternative to barbecue ribs when it's too cold to grill outdoors.
- Meaty One-Pot Penne Alla Vodka. One-pot penne alla vodka makes a great romantic dinner for two and takes only 45 minutes to make. Brown the beef and onions on the stovetop, adding crushed tomatoes, vodka, cream, and chili flakes to create a velvety sauce for hot cooked pasta.
- Savory Oven-Braised Lamb Shanks. Oven-braised lamb shanks in rich red wine sauce make a wonderfully warming family meal. Start on the stovetop, using your Dutch oven to soften aromatics and brown the seasoned lamb shanks.
- Easy French Beef Burgundy (Boeuf Bourguignon) The Dutch oven is the preferred vessel for making French beef burgundy. Don't be tempted to skip the step of browning beef cubes well on all sides, which is important for creating depth of flavor in the finished dish.
- Deep Fried Clams. With its heavy bottom and high sides, the Dutch oven makes an effective deep-fryer and tends to conduct heat more evenly than the electric variety.
- Duck Confit. When important guests are expected, that's the time to make duck confit. The name of the dish refers to the French technique of cooking meat in its own fat, but you can use olive oil as a good substitute.
- Fresh Salmon Chowder. A creamy salmon chowder filled with cheese, potatoes, and other vegetables, is a fantastic way to get your family to eat fish and takes under an hour to make.
- Basque Seafood Stew. Basque seafood stew makes a stomach-warming meal for colder days. Use your favorite fish and shellfish for this tomato-based stew, which is ready in less than an hour.
- Soy Sauce Chicken With Shiitake Mushrooms. Chicken thighs get a deeply satisfying umami flavor from soy sauce and shiitake mushrooms in this recipe. Allow at least four hours for marinating chicken thighs, before browning in hot oil and simmering in their marinade—plus onions and reconstituted dried mushrooms—until succulent and saucy.
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- Braised Short Ribs. Why the Dutch oven works: Braised meat is perfect in a Dutch oven because you’ll sear the meat to get it brown and seal in all those juices, and then transfer it to the oven for several hours to get it all tender and wonderful, but you can keep it all in the same pot the whole time.
- No Knead Bread. Why the Dutch oven works: According to Patrick Lynch – “By placing the risen bread dough into a 425°F Dutch oven, you get the massive surrounding heat of a professional oven, and in the covered pot the bread itself supplies the moisture needed to produce a great crust.
- Homemade Baked Beans. Why the Dutch oven works: You start this recipe by browning the bacon, but then you finish it off in the oven. One pan! Glory be.
- Chili – Or More Specifically, Ancho Turkey Chili. Why the Dutch oven works: It gives you the functionality of a saute pan to start the vegetables and brown the meat AND the functionality of a slow cooker because you can just continue to let it simmer away all the live long day.
- Homemade Tomato Sauce. Why the Dutch oven works: Who knew?! An oven heats from every direction as opposed to the direct heat from a stovetop burner, which means it’s actually much easier to get the sauce to reduce gently in the oven, and it requires only a few stirs here and there – three cheers for that.
- Homemade Applesauce. Why the Dutch oven works: This amazing hack gives you homemade applesauce with an almost completely hands-off approach. It holds a large amount of apples, cooks them down evenly, and gives you the most beautiful homemade applesauce.
- Easy Parmesan Risotto. Why the Dutch Oven works: Risotto is good for a Dutch oven because it doesn’t require all the stirring and attention it does when made on the stovetop – it makes risotto almost hands-free!
- Dutch Oven Roasted Chicken. Why the Dutch oven works: It perfectly fits a chicken, and because it gets so hot on the sides , it helps roast it evenly on all sides of the chicken for awesomely crispy skin.
- Homemade Chicken Stock. Why the Dutch Oven works: You can roast the chicken in there and then keep all the juices from the chicken in the pot as a base for the stock – no need to clean the pot after roasting the chicken!
- Super Easy One Pot Lasagna. Why the Dutch oven works: Start it on the stove, end it in the oven. So simple. Are you noticing a pattern here? Recipe: Bjork’s favorite – Super Easy One Pot Lasagna.
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