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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Jalapeno-Cheddar Hoecakes
southern
bread
griddled
vegetarian
cast-iron
Griddled cornmeal cakes with sharp cheddar and fresh chili, crisp at the lace edges and tender in the middle.
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RECIPE
Jalapeno-Cheddar Hoecakes
Griddled cornmeal cakes with sharp cheddar and fresh chili, crisp at the lace edges and tender in the middle.
Prep15 mins
Cook20 mins
Total35 mins
Servings6
southern
bread
griddled
vegetarian
cast-iron
Ingredients
- 1 1/2 cups fine cornmeal
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 1/2 cups sharp cheddar, grated
- 2 jalapenos, minced
- 1/2 cup bacon fat
- 2 tsp kosher salt
Preparation
1
Whisk the dry ingredients, then stir in the buttermilk and egg to a thick, pourable batter.
2
Fold in the cheddar and minced jalapeno. Rest 10 minutes.
3
Heat 2 tbsp bacon fat in the skillet over medium until it shimmers.
4
Drop 1/4 cup pools of batter, leaving room between them. Three at a time is plenty.
5
Cook 3 minutes until the edges lace and go brown, then flip and give them 2 minutes.
6
Add fresh fat between batches. Reusing the same fat all the way through leaves burnt cheese in the pan and it will taste of it.
7
Hold finished cakes on a rack in a low oven rather than stacking them, which steams the crust away.
Servings and Nutrition
Number of Servings in Jalapeno-Cheddar Hoecakes6
Nutrition for 1 serving (2 cakes)
330Calories (kcal)
12Protein (g)
32Carbs (g)
18Fat (g)
Protein 12.0g14%
Carbs 32.0g38%
Fat 18.0g48%