Hoecakes With Fruit

Ingredients

• 1 ½ cups cornmeal (fine or medium grind)
• 1 teaspoon salt
• 1 ½ cups boiling water, more as needed
• 3 tablespoons olive oil
• 1 cup chopped fresh or frozen fruit (berries, apples, pears, bananas, mango or pineapple)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    320 calories; 11 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 595 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat oven to 200 degrees. Combine cornmeal and salt in a medium bowl. Gradually pour in boiling water, whisking constantly. Let mixture sit until cornmeal absorbs water, 5 to 10 minutes. Stir in half the oil and a little more boiling water, a little at a time, until batter is pourable. Fold in fruit.
2. Put a large skillet or griddle, preferably cast-iron or nonstick, over medium heat. When a few drops of water dance on the surface, add a thin film of remaining oil. Working in batches, spoon in batter, making any size cakes you like; they will be thinner than pancakes. Cook until bubbles appear and burst on the tops, and the undersides are golden brown, 3 to 5 minutes; turn and cook on other side until golden, another 2 or 3 minutes. Transfer to warm oven and continue with next batch, adding more oil to skillet if necessary. Serve warm with syrup, jam or compote.

30 minutes