Warm Skillet Hoecake
- 7 oz. coarse yellow cornmeal
- 8 oz. all-purpose flour
- 1.5 oz. granulated sugar
- 0.5 oz. baking powder
- 1/4 tsp. kosher salt
- 2 whole eggs
- 2 egg whites
- 3 cups whole milk
- 2 cups clarified butter
- 1 Tbsp. whole butter
Bacon Caramel (Yield 2 cups)
- 3 slices Bacon
- ½ cup heavy cream
- 1 tsp. vanilla extract
- 1 cup brown sugar
- 5 Tbsp. unsalted butter
Maple Ice Cream
- ⅔ cup Grade B maple syrup
- 1 and ¾ cups heavy cream
- ¾ cup whole milk
- 4 egg yolks
- ¼ tsp. kosher salt
- Preheat oven to 450°F.
- Mix all dry ingredients together in medium bowl.
- Mix all wet ingredients except clarified butter and whole butter in another bowl.
- Add wet ingredients to dry ones and mix well.
- Fold in clarified butter.
- In cast iron skillet, melt whole butter over medium heat.
- For each hoecake, add 4-oz. ladle of cake batter and cook until edges are set, 2 to 3 minutes.
- Place in oven and cook until almost set, 3 to 4 minutes.
- Remove from heat, flip cake over and let rest 1 minute.
- In large skillet, slowly cook bacon until crisp.
- Drain on paper towel, and reserve until cool enough to handle.
- Chop bacon into small pieces.
- Add bacon to small pot with heavy cream and bring to simmer.
- Remove from heat and let steep like tea for 20 minutes.
- In separate pot, slowly heat brown sugar until it is melted and syrupy.
- Add heavy cream mixture into sugar mixture.
- Slowly whisk in butter and reserve.
Maple Ice Cream
- Fill large bowl halfway with ice and water.
- Heat maple syrup in small saucepan over medium heat, simmering until it’s reduced by a quarter, about 5 minutes. Set aside.
- Heat cream and milk in medium saucepan over medium heat until just simmering, about 5 minutes.
- Whisk yolks in medium heatproof bowl until light in color and thickened slightly, about 2 minutes.
- Once milk mixture is simmering, remove from heat and pour about ½ cup into yolks, whisking constantly.
- Return yolk mixture to saucepan with remaining milk mixture and place over medium-low heat.
- Cook, stirring constantly, until custard is thick and coats back of spoon, about 3 minutes. (When you run your finger through the custard, a line should hold and not run back into itself.)
- Remove custard from heat and stir in maple syrup reduction and salt.
- Pour custard through fine-mesh strainer into large heatproof bowl and place over ice bath until chilled, about 40 minutes.
- Cover and refrigerate overnight.
- Once ice cream base is chilled, freeze it in ice cream maker according to manufacturer’s instructions.
- For each serving, place 1 warm Skillet Hoecake in a bowl or on a plate.
- Top with 1 scoop Maple Ice Cream.
- Drizzle with Bacon Caramel.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.