Corny Hoecakes

These are like super-dense pancakes or thin, hard cornbread. They were tasty as a breakfast or as a side flatbread for soup and salad. Source: Mark Bittman in "Eat Vegan Before 6:00"

Ingredients

• 1 1/2 cups cornmeal (fine or medium grind)
• 1 tsp salt
• 1 1/2 cups boiling water, plus more as needed
• 3 Tbsp olive oil, divided
• 1 cup fresh or frozen corn kernels

Directions

1. Combine the cornmeal and salt in a medium bowl.
2. Gradually pour in the boiling water, whisking constantly.
3. Let the mixture sit until the cornmeal absorbs the water, 5 to 10 minutes.
4. Stir in half of the oil and a little more boiling water, a little at a time, until the batter is pourable.
5. Fold in the corn kernels.
6. Heat a large skillet or griddle over medium heat.
7. Working in batches, spoon the batter into the pan, making any size cakes you like. They will likely be thinner than pancakes.
8. Cook until bubbles appear and burst on the tops and the undersides are golden brown, 3 to 5 minutes.
9. Turn and cook on the other side until golden, another 2 to 3 minutes.
10. Serve warm. (These also reheat well in a toaster oven.)