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Crackling Cornbread Hoecake

Recipe and photography by Bev Davis.

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Posted April 14, 2017

Cracklings are small pieces of pork fat roasted or fried until crispy.  According to Dictionary.com, a hoecake [hoh-keyk] is an unleavened cake made with flour or cornmeal.  Decades ago, it was originally baked on a hoe over an open fire.  Now, hoecakes are usually cooked on a griddle or in a skillet on top of the stove.  For this recipe, cornbread batter is cooked like a pancake in delicious seasoned drippings.  Makes one 10" thin cornbread hoecake.

INGREDIENTS
1 cup self-rising yellow or white cornmeal mix
   (I used white)
1/2 cup self-rising white flour
1 tablespoon sugar (optional)
2 large eggs, beaten
1 cup whole buttermilk
3 tablespoons vegetable oil
1/4 teaspoon salt
1 cup cracklings

INSTRUCTIONS
In medium-sized bowl, combine cornmeal mix, flour, and sugar (if using).  Add eggs and buttermilk.  Stir until smooth.  Set aside.  Add vegetable oil to a 10" cast iron skillet.  Warm over low heat.  Add salt and cracklings.  Stir constantly for 3 to 4 minutes.  Cracklings and oil will be light brown. Turn off heat.  Use a slotted spoon to scoop cracklings from skillet. Add to batter and stir.  Warm skillet (with oil/crackling crumbs) over low heat for 2 minutes.  Pour in batter.  Smooth with back of spoon.  Cook over low heat 4-5 minutes or until edges look dry.  Flip and cook 3 to 4 more minutes.  Slice and serve hot with salted butter, honey, or maple syrup.