- Prep Time: 45m
- Cook Time: 1h
- Serves: 6
- Category: Appetizers, Entrees, Lunch
Ingredients
Hoe Cakes
- 20 oz coarse white cornmeal
- 7 oz white cornmeal
- 5 oz all-purpose flour
- 3/4 c sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 tbsp. salt
- 2 large eggs
- 4 c buttermilk, 1-2 cups more if needed
- 1/3 c melted butter
- 1/4 c bacon drippings
- jalapeños, roasted, peeled and diced, to taste
- clarified butter, as needed
Pimento Cheese
- 1 1/4 lb sharp cheddar cheese
- 1 1/4 lb Gruyere cheese
- 8 oz cream cheese, at room temperature
- 3/4 c Dukes mayonnaise
- 3 tbsp. lemon juice
- 1 1/2 tbsp. Worcestershire sauce
- 3 red peppers, seeded, roasted and chopped
- salt and freshly ground pepper, to taste
Instructions
Hoe Cakes
- Mix together all of the dry ingredients and set aside.
- In the bowl of a stand mixer, beat together the eggs and buttermilk for one minute.
- Slowly add the dry ingredients until just combined. Add the melted butter and bacon drippings.
- Add the roasted jalapeños to the batter and stir. Add more buttermilk if the batter is too thick.
- In an 8-10" cast iron skillet, add clarified butter and ladle in one scoop of mixture. Cook on medium high heat for 1-2 minutes per side
- Then place in the oven under the broiler for 3-4 minutes.
- Remove from the oven and flip, and brown on the stove top over medium heat.
- Serve with pimento cheese.
Pimento Cheese
- Using a box grater, grate the sharp cheddar and Gruyere cheeses on the medium grate. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, then add the mayonnaise, lemon juice and Worcestershire and continue mixing until smooth.
- Add peppers and beat for one minute on medium speed.
- Fold the grated cheeses into the mixture.
- Season with salt and pepper to taste. Serve with the hoe cakes.
