- 1 cup all-purpose flour
- ⅔ cup coarse-grind cornmeal
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 1 large egg
- 1 large egg white
- 1¼ cups milk
- ¼ cup unsalted butter, melted; plus 2 teaspoons room temperature
1. Preheat oven to 350°
2. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl.
3. Whisk egg, egg white, and milk in another medium bowl to combine.
4. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
5. Heat 1/2 tsp. butter in a small cast-iron skillet over medium, coat the pan.
6. Spoon in 1/4 of batter and cook until bubbles appear on top, about 3 minutes.
7. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat the process with remaining batter and butter.
NDUJA SAUCE INGREDIENTS
- 1/2 tablespoon butter
- 1 heirloom tomato diced
- tablespoon tomato paste
- 2 small shallots
- 1 tablespoon La Quercia Nduja
- 1 tablespoon Backwoods Honey Habanero Mustard
1. Heat skillet with 1/2 tablespoon butter
2. Add diced tomato, and thinly sliced shallots and saute until the shallots are clear and the tomato has broken down into a sauce.
3. Add the tomato paste, Nduja, and mustard and stir until the Nduja has melted and incorporated itself into the tomato base.
4. Taste and season with more salt and pepper if needed.
Bring it all together
1. Spoon the sauce over the hoecake.
2. Top with a fried egg, shredded Red Barn Monterey Jack cheese, and sliced scallions.