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Author Notes: Also commonly known (in the south) as hoecakes.. Think of a savory cornbread flap jack creation with bits of fresh thyme and buttery manchego and you have a close idea of how insanely wonderful these corncakes are. Traditionally, (as in southern soul food style traditional) these are made with white cornmeal and hot water, with the method resembling that of hot water cornbread. I changed things up a bit by using yellow cornmeal and adding manchego and thyme. —Erika Council | Southern Soufflé
Makes 6 cakes
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 3/4 cup boiling water
- 2 tablespoons bacon fat (rendered from about 4 slices of bacon, more if needed)
- 2 tablespoons fresh thyme, chopped
- 1/4 cup manchego cheese, shredded
- Combine the cornmeal and salt in a medium bowl.
- While stirring constantly, pour in boiling water.
- Add in cheese and thyme. Stir to combine until smooth. Let stand for about 2 minutes.
- Heat bacon fat in a large cast iron skillet over medium high heat.
- For each cake drop about 2 tablespoons of the cornmeal mixture into the skillet and pat gently into a flat circle
- Cook several cakes at a time until golden brown, about 2 minutes on each side, turning with a wide spatula
- Remove from skillet and transfer to a paper towel lined plate to drain off any excess grease
- Serve while warm