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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Hoe Cakes were the first simple forms of corn bread in the South. Simple corn meal mixed with water and salt and then baked. Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. Slaves baked theirs on a plank or the cotton hoe on hot embers. This is where they get the name “Hoe Cake”. Serve Hoe Cakes as bread or as a side item with dinner or as breakfast with butter and syrup. Ingredients:
2 cups yellow cornmeal |
1 teaspoon salt |
2 cups boiling water (may need a little extra) |
bacon fat (or use butter or vegatable oil for frying) |
Directions:
1. Put water on to boil. In a large cowl combine the cornmeal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup and measure 2 full cups water. Pour the boiling water over the cornmeal and stir. The cornmeal will swell up, absorbing the water and making a very thick mash. Heat a very well oiled large skillet over medium high heat, re-oiling the pan after each batch. Scoop out about 1/4 cup of hot mash and shape into a patty. Fry the cakes in hot oily skillet until brown & crispy on both sides.
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