Dutch Oven Hoecakes

Recipe courtesy Alton Brown, 2008

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Picture of Dutch Oven Hoecakes Recipe Photo: Dutch Oven Hoecakes Recipe
Rated 4 stars out of 5
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  • Read 9 Reviews
Total Time:
20 min
Prep
5 min
Cook
15 min
Yield:
8 to 10 (3 to 4-inch round) cakes
Level:
--
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Ingredients

  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 egg
  • 3/4 cup water
  • 1/2 cup fresh or thawed frozen corn
  • Vegetable oil

Directions

Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.

Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.

Cooktop:

Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.

Outdoor coals:

Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.

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Newest Ratings and Reviews

Read all 9 reviews

  • on September 21, 2012

    Flag

    Half the stars to AB & the other half to the commentator who suggested cream style corn. I used an entire can mixed with the egg then eyeballed the water to the right consistency. Also added a bit of brown sugar. BTW My grandmother made something similar to AB's adding minced onion & pepper as a savory sidedish.

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  • on September 22, 2011

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    a bit bland and dry

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  • on July 05, 2010

    Flag

    While this recipe is probably authentic, I was raised with light/sweet pancakes and these were very thick and did not have much flavor. The corn was nice, but added cherries as well to make it more palatable.

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