Hoe Cakes, the recipe of Ryan Morgan, executive chef at Art & Soul, are, according to its menu, cornmeal 'pizzas' traditionally cooked after a hard day's work on the farm. Let your imagination fly!

Makes 4-5

1 cup white cornmeal
2 ounces all-purpose Flour
2 teaspoons sugar
2 teaspoons  Baking Powder
1 1/2 teaspoon salt
2 tablespoons butter, melted
Water as needed
Vegetable oil for frying

Mix the first six ingredients to form a dry paste.

Add water to reach a pancake batter like consistency.

Allow to stand for 30 minutes.

Heat oil in a heavy skillet then pour in nearly 1/4 cup of batter and fry over medium heat 1 to 2 minutes on each side till golden and drain on paper towels. Serve at once.

These hoecakes once cooked can be topped with anything.  Some of our favorites are peanut butter and jelly, po' oyster hoe (fried oysters, remolade and lettuce).  For vegetarians, try arugula, grapes, walnuts, blue cheese with a lemon oil vinaigrette.

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