Tuesday, May 15, 2012

Hoe Cakes

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.

INGREDIENTS:
  • 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.


5 comments:

  1. Thank you for the recipe. I have had these before when I was in North Carolina. But I've never made them myself. Now I can and I'm eager to start with dinner tonight.

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    1. I have North Carolina heritage and make these five mornings out of seven. :)

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  2. Oh my heck, I actually make this five mornings out of seven.   I add a couple tablespoons of rolled oats and a handful of dried blueberries to my recipe, otherwise, it's identical. Sooo yummy. <3

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  3. Not the hoe cakes I remember as a child which were cooked in the lower part of the oven and were long in shape. This version we just called fried cornbread, or hot water cornbread in lieu of milk, if it was in short supply. Corn pone is another regional version, half fried, half oven-baked in the cast iron skillet.
    Thanks for the warm fuzzies. Mom's were the best.

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  4. My mother-in-law used to make these with boiling water and a few other ingredients.I loved these. She would whip up a batch if we were there around lunch time. I have tried to recreate her recipe, but just can't get it right. She is gone now, so hopefully this recipe will be a good replacement!

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