|Bacon Fat Fried Double Corn Hoe Cakes|
|Bacon Fat Fried-Triple Corn Hoecakes|
|Date Night: Coca Cola Braised Pork Belly, Bacon Fat Fried-Triple|
Corn Hoecakes, a side of my "Most Flavorful Braised Southern Collard Greens", Pink
Pickled Shallots, Coca Cola Glaze + "BTFO" BBQ Sauce
For the Self Rising Corn Flour:
1C Corn Flour (I used Bob’s Red Mill Corn Flour)
1 ½t Baking Powder
For the Double Corn Hoecakes:
1C Self Rising Corn Flour (the entire batch you just made in the previous step)
1C Southern Ground Cornmeal
¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)
2T Buttermilk Powder
2t Baking Powder (possibly just 1T of this instead)
½t Salt + ¼t White Pepper
1T Sugar, Optional
2 Beaten Eggs
¾C Well-Shaken Buttermilk
¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)
¼C Rendered Bacon Fat (plus extra for frying)
1-2T Fresh Minced Chives (depending on your preference)
1. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.
2. Making the Double Corn Hoe Cake Batter: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Gently fold in the fresh chives.
3. Heat a large cast iron skillet over medium-high heat, and then add some fat to the pan for cooking/frying (I personally like to use bacon fat, but canola oil, melted butter, or duck fat will work as well).
4. Frying the Hoe Cakes: Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes (I used an ice cream scoop for a round shape). Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.
5. Serving the Hoe Cakes: Enjoy these special hoecakes with a big ‘ole bowl of collard greens + potlikker, chili, or you can use them like we did , and serve them along side some braised pork belly and my recipe for “The Most Flavorful Braised Collard Greens”.
reference links: the most flavorful braised southern collard greens. pickled pink shallots