Sweet N Corny Hoecakes Food

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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.

CORNY POLENTA



Corny Polenta image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
1 tablespoon extra-virgin olive oil
3 to 4 thin scallions, finely chopped
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
2 tablespoons hot sauce
Kosher salt

Steps:

  • Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl. Using a sharp knife, cut the kernels off the cob from the top to the bottom.
  • Heat the extra-virgin olive oil, a turn of the pan, in a sauce pot over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3 to 4 minutes. Add the scallions and cook for 1 minute, then add the stock and bring to a boil. Whisk in the polenta and cook until thick, about 2 to 3 minutes. Stir in the butter and season with hot sauce and salt, to taste. Transfer to a serving bowl and serve.

HEALTHY SWEET CORN CAKES



Healthy Sweet Corn Cakes image

No more corn muffin mix! I added chopped jalapenos and lots of grated cheddar cheese to these for last night's dinner of tomato-garlic soup and salad.

Provided by spatchcock

Categories     Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup uncooked cornmeal
1/3 cup all-purpose flour
3 tablespoons dark brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
1/2 teaspoon ground cinnamon
2 medium egg whites, lightly beaten
3/4 cup apple juice
1 teaspoon apple cider vinegar
1 1/2 tablespoons canola oil
1 corn on the cob, about 1/2 cup of kernels

Steps:

  • Preheat oven to 400°F (205°C).
  • Coat a 6-muffin tin with cooking spray.
  • Combine ingredients and pour into prepared muffin tins.
  • Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.

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