Cornmeal Hoecakes

Ingredients

• 1 cup all-purpose flour
• 2/3 cup coarse-grind cornmeal
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1 large egg
• 1 large egg white
• 1 1/4 cups milk
• 1/4 cup unsalted butter, melted; plus 2 teaspoons room temperature
• Sour cream and sliced scallions (for serving)
• Flaky sea salt

Steps

1. Preheat the oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt and baking powder in a medium bowl. In another medium bowl, whisk the egg, egg white and milk together. Mix this into the cornmeal mixture just until incorporated, then stir in melted butter.
2. Heat 1 tsp. butter in a large cast-iron skillet over medium heat and swirl to coat the bottom. Spoon in half the batter and cook about 3 minutes until bubbles appear on top. Put the skillet in the oven and bake about 3 minutes until the hoecake is set. Return it to the stovetop, turn the cake with a spatula and cook over medium heat about 2 minutes until firm when pressed. Turn out onto a plate, then repeat with the remaining batter and 1 tsp. butter for a second cake.
3. Top the hoecakes with sour cream and scallions, sprinkle with sea salt and serve.