A legendary Kentucky sandwich meets its cornmeal soulmate. We've replaced the traditional toast with a savory, crisp-edged hoecake, creating the ultimate Bluegrass comfort dish.
There’s a specific kind of melancholy that comes from missing out on a great local event. This past weekend, as downtown Lexington was alive with the sizzle of batter on hot griddles for the annual Hoecake Festival, I was stuck watching from the sidelines of my social media feed. I could almost smell the cornmeal crisping up, hear the buzz of the crowd, and feel that unique sense of community that comes from celebrating something simple and deeply Kentuckian.
The hoecake is more than just a cornmeal pancake; it's a piece of our history. The story goes that these simple cakes got their name from being cooked on the blade of a field hoe held over an open fire. They represent a tradition of making something hearty and delicious from the most basic, fundamental ingredients of the land: cornmeal, water or buttermilk, and a little salt. It’s a testament to Appalachian resourcefulness and a direct culinary link to the agricultural backbone of our state. Seeing our city celebrate that history with a whole festival is a beautiful thing, and missing it left me wanting to connect with that heritage in my own way.
So, I found myself in the kitchen, thinking about how to pay proper homage. My mind wandered from one Kentucky classic to another, and that’s when the idea struck. What if I took our most humble culinary staple, the hoecake, and introduced it to our most famously decadent one? What if the simple, sturdy hoecake could provide a new foundation for the legendary Hot Brown?
The traditional Hot Brown, born at the Brown Hotel in Louisville, is a masterpiece of richness, served on simple toast points. But swapping that toast for a savory, buttermilk hoecake with crispy, buttery edges felt like a revelation. The hoecake provides not just a base, but a textural and flavorful upgrade, with the nutty sweetness of cornmeal ready to soak up every drop of that glorious Mornay sauce.
This isn't just a fusion recipe; it's a conversation between two icons of Kentucky cuisine. It’s the dish I made to turn my festival FOMO into a brand new tradition. It’s rich, it’s over-the-top, and it is unapologetically Kentuckian.
Kentucky Hot Brown Hoecake
Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes
Ingredients:
For the Hoecakes:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 cup buttermilk
2 tbsp unsalted butter, melted, plus more for frying
For the Mornay Sauce & Toppings:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2.5 cups whole milk, warmed
1/2 cup grated Pecorino Romano or Gruyère cheese
Pinch of nutmeg
Pinch of cayenne pepper
Salt and fresh black pepper to taste
1 lb cooked turkey breast, preferably smoked, shredded or thickly sliced
8 strips of crispy cooked bacon
1 large tomato, sliced
Paprika and fresh parsley for garnish
Instructions:
Make the Hoecake Batter: In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate small bowl, whisk together the egg, buttermilk, and 2 tbsp of melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 10 minutes.
Cook the Hoecakes: Melt a tablespoon of butter in a large cast-iron skillet or on a griddle over medium heat. Working in batches, pour about 1/4 cup of batter per hoecake. Cook for 2-3 minutes per side, until golden brown and cooked through. Keep warm. You should have 4-6 hoecakes.
Make the Mornay Sauce: In a medium saucepan, melt 3 tbsp of butter over medium heat. Whisk in the 3 tbsp of flour and cook for 1 minute to create a roux. Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5-8 minutes).
Finish the Sauce: Remove the saucepan from the heat. This is important to prevent the cheese from getting grainy. Immediately stir in the grated cheese until melted and smooth. Season with nutmeg, cayenne, salt, and pepper.
Assemble the Hot Brown Hoecakes: Preheat your broiler. Place two hoecakes (if smaller) or one large one on an oven-safe plate or individual gratin dish. Arrange a generous portion of the turkey over the hoecake(s).
Sauce and Broil: Ladle a hearty amount of the Mornay sauce over the turkey, making sure it covers everything completely. Place the dish under the broiler for 1-2 minutes, watching it carefully, until the sauce is bubbly and just beginning to brown in spots.
Garnish and Serve: Remove from the broiler. Top with two slices of crispy bacon (traditionally crossed over the top) and a fresh tomato slice. Garnish with a sprinkle of paprika and some chopped fresh parsley. Serve immediately.
Nutritional Estimate (per serving):
Calories: ~850 kcal
Protein: ~55g
Fat: ~45g
Carbohydrates: ~50g
This Hot Brown Hoecake is my personal answer to missing a great party. It’s proof that sometimes, the best way to celebrate a tradition is to lovingly reinvent it. While I may have missed the festival this year, I ended up with a new recipe that feels like a festival in itself—a true celebration of everything that makes Kentucky food so special. It’s a dish that’s perfect for a lazy Sunday brunch or a decadent dinner when you just feel like treating yourself. I hope you’ll give it a try and create a new Bluegrass memory of your own. Someday I'll be there at the festival cooking these because... There's so much more where this came from! I wont miss next year - see ya' then, Lexington!
