Cornmeal Hoecakes

• 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

1. Preheat oven to 350u0b0F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
2. Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
3. Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

flour, coarsegrind cornmeal, sugar, kosher salt, baking powder, egg, egg white, milk, unsalted butter, sour cream, salt

Taken from www.epicurious.com/recipes/food/views/cornmeal-hoecakes (may not work)