MAKES 8 TO 10 (3-INCH) HOECAKES

INGREDIENTS

• 1 cup cornmeal

• 1 tablespoon sugar

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 1 large egg, beaten

• 1 cup plus

• 1 tablespoon buttermilk

• 2 tablespoons bacon grease, plus extra for cooking Sorghum syrup, for serving
  

DIRECTIONS

1. Place the cornmeal, sugar, baking powder, and salt in a small bowl and whisk to combine. Combine the egg, buttermilk, and bacon grease in a separate small bowl and whisk to combine.

2. Add the liquid mixture to the dry ingredients and stir to combine.

3. Heat a cast iron skillet over medium heat and add a teaspoon of bacon grease. When it shimmers, scoop 2-tablespoon portions of batter into the pan and spread to make approximate 3-inch cakes. Cook until golden brown and crispy, 2 to 3 minutes per side.

4. Repeat until all of the batter is cooked. Serve the warm hoecakes with sorghum syrup.