Gluten Free Southern Hoecake Recipe
Gluten Free Southern hoecake recipe you say? Yep, by golly! Well, I declare, southern cooking takes me back to my childhood. Cornbread, green beans, and fried meat make me full as a tick, they put me in the mood for my cowboy boots and red bandanna. If I had my druthers I’d drink some sweet tea and relax in the sunshine. I reckon the sun ain’t shinin’ in the northwest, over yonder there might be some hanging out. Heavens to Betsy I think I’ll go make me some hoecakes.
Seriously though, these little cakes are delicious. You could make them instead of cornbread. The kids would love it, with a little butter and real maple syrup to boot. I serve them with my chili and they make a nice accompaniment to the meal. They are crispy, light and satisfying , they also would be nice for breakfast instead of the traditional pancake.
1 cup oat flour (all-purpose flour if not Gluten Free)
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup grapeseed oil or coconut
2 tablespoons fat for frying ( bacon grease preferred)
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Measure out the buttermilk into a liquid measure cup, and add the oil; blend well. Add the eggs and mix well, then combine the dry ingredients.
Heat the oil in a cast iron skillet over medium high. Drop the 1/8 of a cup of batter into the skillet to form small cakes.
Fry until brown and crisp, turn and brown the other side. Remove from the skillet and place on a rack in the oven.
Serve immediately with butter along with a bowl of chili and a mess o’ greens. Or top with maple syrup for breakfast.
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