Cornbread Hoe Cakes

Prep Time: 10 minutes           Cook Time: 20 minutes         
Total Time: 30 minutes

Servings: 18 cakes

Ingredients:

• 2 c. Edwards Mill Cornbread Mix
• 1 c. buttermilk
• 2 eggs
• ¾ c. unsalted butter, melted

Instructions:

1. Pour Edwards Mill Cornbread Mix into a large bowl and make a well in center.
2. In separate bowl, whisk together buttermilk, eggs, and melted butter. Pour the wet ingredients into the well of the Cornbread Mix and mix until combined.
3. Heat a couple tablespoons of butter or cooking spray in a frying pan over medium-high heat.
4. Pour about ¼ c. of batter into the pan for each for cake. (I usually make about 3 cakes at a time)
5. Fry each Hoe cake until the edges start to bubble and they are solid on one side. Flip and fry for another couple minutes until they are golden brown.
6. Serve with butter and our Student-Made Pepper Jelly or your favorite of our Student-Made Fruit Spreads.