11392 southern cornmeal hoecakes Recipes

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

butter, water, ears corn , kernels cut from the cob, minced red pepper, minced green onion, half-and-half, salt and pepper, u.s. farm-raised catfish fillets, buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt and pepper

cornmeal, baking soda, salt, eggs, beaten, buttermilk, bacon drippings

cornmeal (i use three rivers), sweet milk or 3 cups buttermilk, egg, mayonnaise (i use duke s), oil, self rising flour

cornmeal, flour, salt, baking powder, eggs, butter or 1 cup margarine, melted, milk or 4 cups butter, corn oil

cornmeal mix (we used to use only three rivers, but can tsp find that in the area any more. sadness! lol white lily makes very dense, crumbly corn bread. don tsp buy it! still looking for a really good replacement)., be sure to get the mix, it already has leavening ingredients. if you don tsp have conrmeal mix, add 3 t baking powder and 1/2 t salt, eggs, beaten, buttermilk, just under, bacon grease, iron skillet

cornmeal, baking powder, baking soda, salt, eggs, beaten, buttermilk, vegetable oil

southern comfort liqueur, sweet vermouth, aromatic bitters, ice cubes (optional), maraschino cherry

self-rising cornmeal, milk, egg, salt, cannola oil for frying the cornmeal cake

stone-ground white cornmeal (white if you are from the south, yellow if from the north) or 1 1/2 cups stone-ground yellow cornmeal (white if you are from the south, yellow if from the north), salt, boiling water, milk, bacon drippings (or sausage drippings, vegetable oil, or a combination), unsalted butter, softened, syrup or real maple , warmed

u.s. farm-raised catfish fillets, buttermilk or plain , nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt and pepper

yellow cornmeal, salt, cold water, boiling water, oil for frying, flour for dredging

cornmeal, water, boiling, salt, butter, melted, milk, eggs, room temperature

cornmeal, all-purpose flour, sugar, salt, baking soda, buttermilk, egg, beaten, butter or 2 tbsp margarine, melted

cornmeal, baking soda, salt, egg, beaten, buttermilk, shortening, melted

cornmeal, milk, scalded, eggs, separated, milk, butter or margarine, softened, baking powder, salt

cornmeal, dry bread crumbs, dried tarragon, ground ginger, salt, cayenne pepper, pepper, egg whites, fat-free milk, king arthur unbleached all-purpose flour, broiler/fryer chicken (3 to 4 lb), cut up, refrigerated butter-flavored spray