Barrel & Ashes hoe cake
Barrel & Ashes hoe cake
Rating: (2 rated)
Recipe Yield: 45 minutes | Makes 3 to 4 cakes
1/2 cup plus 2 tablespoons (100 g) course-ground cornmeal 2/3 cup plus 1/4 cup (108 g) all-purpose flour Scant 2 tablespoons (20 g) sugar 1 heaping teaspoon (7 g) baking powder 1/2 teaspoon (4 g) salt 1 egg and 1 egg white, beaten 1 cup plus 1 tablespoon (333 g) milk 1/4 cup plus 2 teaspoons clarified butter Butter, for greasing the skillet Maple butter, for serving Coarse sea salt, for serving Coarsely chopped green onion, for serving

Step 1 Heat the oven to 450 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs and milk. Fold the wet ingredients into the dry ingredients, then fold in the clarified butter. Transfer the mixture to a blender and blend to fully incorporate the ingredients.

Step 2 Heat a small (5- to 6-inch) cast iron skillet over medium-high heat until hot. Add a small pat of butter to the pan, swirling the pan until the butter is melted and bubbly. Spoon in about 3/4 cup batter, spreading the batter so it reaches the edges of the pan in an even layer.

Step 3Cook the batter in the pan until the bottom forms a crust and the batter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake until the cake is almost set but jiggles slightly in the center, 2 to 3 minutes.

Step 4Return the pan to the stove-top and flip the cake over in the pan. Continue cooking over medium-high heat until the cake is set and a crust has formed on the bottom of the cake, 1 to 2 minutes. Remove from heat.

Step 5Spread 2 to 4 tablespoons maple butter over the cake, sprinkle over a little coarse sea salt and garnish with green onion. Serve immediately.

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