For the chicken, I cooked up two breasts using this Faux Fried Chicken method. I kept the seasoning simple by just adding salt, pepper & fresh thyme to the breading. This is really just the best baked chicken.
We ended up having to make the hoecakes twice. The first time the batter was just too runny & never set while cooking. The second time we added more flour & that seemed to do the trick. They were really tasty with the chicken. Matt said it was like a quick version of cornbread & he liked them with butter. I though they were good just eaten with a piece of chicken, though a little more maple syrup would be good too.
Maple Hoecakes
(adapted from an Art Smith Recipe in Bon Appetit Sept. '09)
1/4 c yellow cornmeal
1/4 c all-purpose flour
2 t sugar
1/2 t baking powder
1/4 t salt
1/4 c water
1 t maple syrup
1/2 T unsalted butter, melted
Mix the cornmeal, flour, sugar, baking powder and salt together. Whisk in the water, maple syrup and melted butter.
Heat a griddle over medium-high heat. Coat it with a little butter. Spoon the cornmeal batter on into four pancakes, spreading the dough out. Allow to cook until brown & then flip & cook until the other side is brown, about 5 minutes total.
Makes 4 cakes.
Matt made the Creamed Chard side dish & it was wonderful. He sautéed chopped chard leaves with some crushed garlic until wilted. Then he mixed in some half & half & Parmesan cheese. Let it reduce a bit & its ready.
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© 2007-2009 Kathy Lewinski
© 2007-2009 Kathy Lewinski
Never had a hoecakes, but I think I better add them to my list:)
ReplyDeleteOK, I know I'm thinking WAY too far ahead, but every year my family does a winter BBQ (we are lucky enough to have a pit in the house!) to remind us that summer will come eventually, and I think these hoecakes just made the menu!
ReplyDeleteHungryinSW - In Bon Appetit they served theirs with bbqed chicken & a slaw so I think it'll be perfect for your winter bbq
ReplyDeleteIt is always a treat to see “what’s cooking” here at A Good Appetite. And this meal is a prizewinner; especially the Hoecakes & Creamed Chard.
ReplyDeleteI remember a great-aunt made hoecakes several times a week, as her bread at each meal. They were always delicious with melted butter and her homemade jams.
I really like your blog and wonderful varied recipes. Many thanks…
Hi Kat,
ReplyDeleteI was wondering what you think about powdered buttermilk? I have a difficult time using up buttermilk when I buy it fresh. Just the other day, someone suggested I try the powered version. I just picked up some today to try your chicken recipe. Do you think it will make much of a difference?
Thanks,
lotus
Lotus - I use powdered milk to make cheese & it works just fine. I've never used powdered buttermilk but I don't see what difference it would make. Just mix it up full strength.
ReplyDeleteI've never had hoecakes before but I am certain I would love these.
ReplyDeleteI've never even heard of hoecakes but they sound delicious!!! Have you ever made Johnnycakes?
ReplyDeleteLOVE art smith, LOVE chicken & waffles (YES!), LOVE this version of hoecakes. this is what i call a down-home, stellar meal.
ReplyDeleteI made a type of hoe cake on my site... about four months or so ago. It has corn and onion in it as well. I have to say that I have made it a million times since.
ReplyDeleteI never heard the term hoecakes before but now I am seeing it all over.
I need to check out that faux fried chicken.
The little boy in me is giggling at the word "hoecakes". There's nothing faux about this chicken and after seeing a doc on Art Smith last night, I appreciate him even more.
ReplyDelete