Equipment
Ingredients
Batter
- 240 g yellow cornmeal, fine or medium ground
- 5 g kosher salt
- 360 ml water, rolling boil
- 100 g blueberries, fresh or frozen
Frying
- 30 ml neutral cooking oil
Nutrition (per serving)
Method
Combine the cornmeal and kosher salt in a medium mixing bowl.
Pour the boiling water directly over the dry ingredients and stir vigorously with a spatula until a thick, cohesive batter forms.
Allow the batter to rest uncovered at room temperature for 5 minutes.
Gently fold the fresh or frozen blueberries into the rested batter.
Heat the neutral cooking oil in a large skillet over medium heat until it begins to shimmer, approximately 190°C/375°F.
Scoop large spoonfuls of batter into the hot skillet, flattening them slightly into discs about 1 centimeter thick.
Fry the hoecakes undisturbed for 3 minutes.
Carefully flip each hoecake and fry the second side for an additional 3 minutes.
Transfer the cooked hoecakes to a paper towel-lined plate to drain excess oil before serving warm.
Chef's Notes
- The boiling water step is absolutely non-negotiable. Because this recipe contains no gluten or eggs, the gelatinized starch from the hot water is the only thing binding the cakes together.
- Do not thaw frozen berries before folding them into the batter. Adding them frozen prevents excess moisture from making the batter too thin and stops the juices from bleeding excessively.
- Use fine or medium stone-ground cornmeal for the best texture. Coarse polenta takes much longer to hydrate and can result in an unpleasantly gritty hoecake.
- For a sweeter profile, serve these alongside pure maple syrup, though traditional hoecakes are fundamentally savory and let the fruit provide the only sweetness.
Storage
Refrigerator: 3 days — Store in an airtight container separated by layers of paper towels to absorb excess moisture.
Freezer: 1 month — Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat in a toaster oven at 175°C/350°F or in a dry skillet over medium heat to restore crispness. Microwaving will result in a soggy texture.
