Johnny--I mean Hoecakes!
Today I made some johnny--I mean hoecakes, and man, I can tell you I waited too long to try this! Apparently Rhode Island has a legal right to to the term "johnnycake," so if anyone asks, we're making hoecakes, o.k.? Besides, to make the technical muster for this, you need White Cap Flint, and if anyone selling cornmeal to you outside of Rhode Island says they're milling that, they're lying. And probably some people in Rhode Island are lying about it, too.
In the spirit of pleasing all those folks who insist on doing things the same way just because, use fine white cornmeal for johnny---I mean hoecakes, although any kind of fine corn meal will suit. Generally these pancake-crepe-cornbread bits of delicious crispiness tended towards the savory with their pairings, but the possibilities here are as endless as the stuff they are made of, so stay tuned. We're going to throw some real twists on this classic in the next few days.
But tonight, the basics: here's how to make a thin johnny--I mean, hoecake. By the way, this makes 20 cakes or so, so unless you have a lot of folks in your house, you might want to cut it in half.
- 1 cup of milk
- 1/2 cup plain yogurt
- 1 cup fine white cornmeal
- 1/2 teaspoon salt
- 4 tablespoon melted butter