When it comes to making bread with cornmeal, hoe cakes are my favorite, hands down. I love to pour pinto beans over them, dip them in chicken stew...you name it. It's hard to believe that these three ingredients could taste so different coming from the oven or the skillet. This is one of the easiest to fix bread recipes I've been taught.
- 1 cup self-rising cornmeal
- 1 egg
- Enough milk to make batter the consistency similar to pancake batter.
If it's too "watery" add a little extra cornmeal to thicken it up.
I normally mix my batter in a 4-cup glass measuring cup so I can pour out the size hoe cakes I want. Andy likes to use this little 2" ladle I have. He thinks it makes them the perfect size. He is right, and I even told him so.
Heat a small amount of oil in a skillet on medium. Drop the batter onto hot skillet. Roll the oil around so all sides of the hoe cake are sizzling.
When the bottom starts to turn a nice golden brown and bubbles form at the top, it's time to turn them.Cook until the second side is golden brown and set on a paper towel lined plate.