Hoe Cakes

1. 2 cups fine stone-ground cornmeal
2. 2 teaspoons baking powder, preferably single-acting
3. 1 teaspoon salt
4. 2 large eggs, lightly beaten
5. 2 cups whole milk, buttermilk, or yogurt
6. Oil, melted butter, or lard, for the griddle

Position a rack in the center of the oven and preheat the oven to 150 F. Mix together the meal, baking powder, and sugar in a large bowl. In a separate bowl, combine the eggs and milk or yogurt and beat until they are smooth. Stir this quickly into the dry ingredients, using as few strokes as possible.

Heat a griddle or cast-iron skillet over medium heat. When it is hot, brush it lightly with the fat. Using a large, pointed kitchen spoon, take up about 2 tablespoons of the batter and pour it onto the griddle from the pointed end of the spoon (this helps insure that a round cake will form). Repeat until the griddle is full, but not crowded. Cook the cakes until the bottoms are nicely browned and air holes form in the tops, about 4 minutes. Turn, and cook until the second side is browned, about 3 to 4 minutes longer. Transfer them to the warm oven and repeat with the remaining batter until all the cakes are cooked. Serve hot, with or without additional butter.