This is recipe roundup episode 99. Recently I’ve been watching the HBO show Tru Blood. Although the episodes mainly focus on Vampires, shape-shifters, and other supernatural happenings in Bon Temps, Louisiana, several episodes feature hoe cakes. The other night…I’d had enough simply watching characters exclaim at how tasty these corn griddle cakes were and went to make some before the end of the episode. 

Now, the characters insist they must be fried in bacon grease – and I understand that would be very tasty. But since I was making these spontaneously in the middle of the night, I opted for butter. 

After looking at several different online recipes, I decided to develop one of my own. I wanted my cakes to be a bit sweet and also gluten free, so this is what I came up with. 

1.5 cups of stone ground corn meal

⅓  cup of arrowroot powder (or corn starch)

1-2 tbs of light brown sugar

2 tsp of baking powder

½ tsp of salt

1 cup of milk 

1 egg

Bacon grease or Butter for cooking

Heat a skillet over medium heat – you want it hot, but not burning. 

Mix all dry ingredients together then add the wet ingredients. Whisk until it is completely combined. 

Once the skillet is hot, melt with a large amount of butter or bacon grease. 

Spoon or pour your mixture onto the griddle. When bubbles form and pop through the cake, its time to very carefully flip. 

This recipe should make 6 or so small cakes. Enjoy with butter – I had some maple syrup with them but I imagine they would go with anything sweet or savory.