Black-Eyed Pea Hoecake with Country Style Slaw

Black-Eyed Pea Hoecake with Country Style Slaw

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Credit: Timothy Grandinetti, CEC, executive chef, Spring House Restaurant, Kitchen & Bar
Soulful Harvest: Signature Recipes, Timeless Techniques & Culinary Reflections


1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup corn
2 large eggs
3/4 cup milk
2 tablespoons butter, melted
1/2 cup black-eyed peas
5 slices bacon, cooked and chopped

Country Style Slaw:
2 cups mayonnaise
1/4 cup Dijon mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1 tablespoon dry mustard
6 cups red and green cabbage, shredded
2 carrots, julienned
1 red onion, julienned
Salt and black pepper, to your taste


1. In a bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
2. In a food processor, rip the corn. Add the corn puree to a mixing bowl. Add eggs, milk and melted butter.
3. Add the corn puree mixture to dry ingredients and stir the batter until just combined. Add the black-eyed peas and chopped bacon. Allow the batter to rest for 20 minutes.
4. Heat a cast iron skillet over moderate heat and grease with butter, bacon fat and/or vegetable oil.
5. Carefully pour the batter into skillet and cook the hoecakes for 1 minute on each side until they are golden brown.

Country Style Slaw:
1. Whisk mayonaise, Dijon mustard, sugar, vinegar and dry mustard in a large bowl and add the cabbages, carrots and onion.
2. Toss to coat and season.
3. Cover with plastic wrap and reserve for service.

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Association of Nutrition & Foodservice Professionals