BBQ Hoecakes

BBQ hoecakes recipe from
Last year Butchie and I went on an amazing trip to Savannah and Charleston. We took a girls only culinary odyssey, and ate our way through many amazing restaurants in the South. We fell in love with hoecakes in Savannah. A year later we're a week away from another trip south for the Salisbury 2011 BBQ Festival and I've got southern food on my mind!

Hoecakes are reminiscent of a cross between pancakes and cornbread. Adding a bit of bbq sauce is not traditional, but I'm loving the added zing, but do NOT use a vinegar bbq sauce. I did that first. Bad plan. Tomato based sauce, for sure! Use your favorite and you'll be well on your way to some amazing hoecakes!

BBQ Hoecakes
created for the Salisbury 2011 BBQ Festival
1 cup yellow cornmeal
1/2 cup flour
2 teaspoons brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
½ cup water
½ cup tomato based bbq sauce
2 tablespoons unsalted butter, melted, plus additional for griddle

Mix all dry ingredients in medium bowl. Add water, bbq sauce and melted butter and whisk until well blended.

Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter.

Pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into a larger 4 inch circle. Cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer.