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1
In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
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2
Combine the cornmeal, flour, salt and brown sugar in a large bowl.
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3
Pour the yeast mixture into dry ingredients.
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4
Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture.
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5
Mix well with a whisk.
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6
Set aside for 10 minutes.
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7
In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot.
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8
Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more.
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9
Remove the cake to a towel lined plate, then sprinkle lightly with sea salt.
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10
Repeat with the remaining batter, adding additional oil and butter per batch.
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11
Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
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12
In a small bowl, beat the butter with a hand mixer until light and creamy.
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13
Add the salt, cayenne, and molasses and mix well.
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14
Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder.
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15
Wrap tightly and refrigerate until firm, about 1 hour.
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16
Slice into 1/4-inch rounds and serve with Hoe Cakes.
