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Tipsy Hoecakes--Yummy!!

Lord Honey, whether ya call it a hoecake or Johnny cake, there's nothin' more southern than this sweet little morsel of fried dough goodness. My hoecake is a little tipsy with a great hoppy flavor, created from adding a splash of beer to the batter. Just for your 411--hoecakes are traditionally fried in an iron skillet to insure you get that great crispy outside that ever'one loves. Don't skimp on these--nobody can eat just one.

Beer-Batter Hoecakes

Jason Smith, FNS

Makes 8-10

Ingredients: 1/3-cup light beer


2-TBSP butter, melted and cooled

¼-tsp red pepper flakes

1-tsp onion powder

Pinch salt

2/3-cup whole kernel corn

½-cup green onion, sliced

1 ½-cup self-rising corn meal

¾-cup cheddar cheese, small cubes

½-cup veg or olive oil for frying


· In a mixing bowl add the beer, egg, butter, pepper, onion powder and salt mix together.

· Add the corn, green onions, and corn meal stir to combine.

· Fold in the cheese.

· Over medium heat bring ½ the oil to 350 in a frying pan (preferably an iron skillet), using ice cream scoop, drop batter into pan, about 4 will fit at a time, don’t crowd or it will drop the temp and they will become greasy.

· Cook for 3-4 mins or until medium brown on each side, when done place on a paper towel lined tray and repeat frying until all batter is gone.

Tip: You can serve these with a dollop of sour cream, squeeze of lime and a garnish of cilantro.


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