Cornbread Hoe Cakes
Cornbread Hoe Cakes
servings: 12-24 cakes
Ingredients
2 cups Edwards Mill Cornbread Mix
1 cup buttermilk
2 eggs
3/4 cup unsalted butter, melted
Directions
- Preheat oven to 350°. Grease 8x8 square pan, set aside.
- Pour dry ingredients in bowl, make a well in center. In separate bowl, whisk together buttermilk, eggs, and melted butter. Pour the wet ingredients into the will of the dry mix and mix until combined.
- Grease skillet with butter or cooking spray and pour about 1/4 cup each for portioned cakes.
- Once solid on one side, flip to create a good crusting (nice golden brown).
- Serve buttered and top with pepper jelly or other fruit spread.
