Instructions

  1. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. Whisk in the egg. Whisking constantly, add enough boiling water in a slow, steady stream tome a medium-thick batter that holds its shape on a spoon.

  2. Whisking constantly, add enough boiling water in a slow, steady stream to make a medium-thick batter that holds its shape on a spoon.

  3. Heat the oil in a large skillet over medium-high heat until it shimmers.

  4. Working batches, drop the batter by the heaping tablespoonful into the skillet. Use the back of a spoon to gently spread the batter into 3" rounds. Cook until the cakes are golden brown on the bottom, then flip them over and continue to cook until the other side is golden brown, about 2 minutes on each side. Add more oil between batches and needed. Serve hot.

  5. Serve hoecakes hot, with eggs (as pictured above), or with syrup if desired (cane syrup is traditional). Store any leftovers, well-wrapped, in the refrigerator for several days. Reheat to serve.