30 bubbacakes hoecakes Recipes

real country hoe cake hoecake, self rising flour, milk, vegetable shortening

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, water, white cornmeal, bacon drippings or butter, sugar, egg, well beaten, plain flour, salt, baking powder, milk or butter

nonstick butter spray, all-purpose cornmeal, water, salt, sliced, about 1/8-inch, thin rounds okra, vegetable oil, butter

flour, cornmeal (recommended: indian head ), sugar, baking powder, kosher salt, frozen yellow corn, thawed, egg, beaten, milk, plus extra to thin batter, vegetable oil, plus extra for frying, maple syrup , for serving

self-rising flour, self-rising cornmeal, eggs, sugar, buttermilk, water, vegetable oil or bacon grease, oil or butter for frying

white corn meal, plain or self rising flour, sugar (i use splenda ), salt, water, buttermilk or milk, baking soda, bacon drippings , or, oil for frying

cornmeal, boiling water, shortening, salt, egg, beaten, milk, butter

cornmeal, milk, scalded, salt, lard, melted, butter or margarine