Easy Southern Cornbread Type Hoecake |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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WONDERFUL AND RICH Ingredients:
originally, native americans cooked these on hot rocks in an open fire. they were commonly referred to as ash cakes. later on, settlers from europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. this is where they get the name, hoe cakes . |
this is a old (from early 1800s) pass-along recipe from va, which makes a thin hoe cake. |
great served with honey or butter, but i remember it most during |
summer and harvest time, with fresh greens and all types of |
garden veggies. sort of like a 'sop' bread |
1 1/2 cups hot water |
1 cup white cornmeal |
2 t. bacon drippings or butter |
1 t. sugar |
1 egg, well beaten |
1/2 c. plain flour |
1 t. salt |
1/2 t. baking powder |
3/4 c. milk or buttermilk |
Directions:
1. Note have griddle hot, but NOT so hot as to burn outside.
2. Bring the water to a boil in a large saucepan. Slowly add the cornmeal, stirring constantly. Continue to stir until thickened, about 5 minutes. Remove from the heat.
3. Add the bacon drippings or butter, sugar and beaten egg. Combine thoroughly.
4. In a medium bowl, sift together the flour, salt and baking powder. Stir this mixture into the cornmeal in two parts, alternating with enough milk to make a batter the consistency of corn syrup (you may need more than 3/4 cup milk).
5. (Note: iron griddle best if you have one!)
6. Ladle 1/4 cup batter onto a hot, buttered griddle for each cake. They will be very thin. Cook for about 2 minutes, until bubbles form on the top. Flip and cook the other side for another 2 minutes or so. Serve immediately
7. Makes about 10 small cakes.
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