How To make Cornmeal Hoecake
2 c Sifted corn meal
-- Water, cold, to mix 1/2 ts Salt
Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter. Mrs. S. R. Dull, 1928
Southern Cooking Grosset & Dunlap, New York
How To make Cornmeal Hoecake's Videos
How to Cook Down East Carolina Cornbread Fritters - Southern Cooking Classics
Nikki's mom Ms. Margaret Jones shows how she makes her awesome cornbread fritters. These are typical of the fritters used for the famous Lumbee tribe collard sandwiches. We love these with cabbage, beans, any kind of home-style meat or vegetable. They are even good with jams and jellies. Many thanks to my mother-in-law for sharing her knowledge and humor!
How to make the Best Jiffy Cornbread Cakes| Corn Cakes| #Jiffy
This recipe is for some of the best corn bread cakes you will ever eat, it is super simple because we take some Jiffy corn bread mix and turn it into these delicious cakes. Follow the recipe you'll surely love them. #Jiffy #Cornbread #CornCakes
Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
For a printable recipe go to my website smokinandgrillinwitab and click the recipe tab. Enjoy!
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Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.
My Granny's Fried Cornbread
My Granny's fried cornbread was so, so good when I was growing up. She told me how to make these back when I was a young bride, so this is a very old recipe. I'm listing the ingredients in the description below. I hope you'll try this recipe and let me know how yours turned out in the comments. If you enjoyed this video and found it helpful, please like and subscribe and hit the little bell to be notified of my future video uploads. Thanks for watching!
Granny's Fried Cornbread:
1/2 cup self-rising flour
1/2 cup self-rising corn meal (not mix)
1 to 2 tsp sugar
1 large egg, lightly beaten
2 Tbsp oil or melted bacon grease (optional, I don't use it in mine)
3/4 to 1 cup buttermilk (you may also use sweet milk) Should be about the consistency of pancake batter.
·oil for frying
EASY HOMEMADE CORNBREAD HOE CAKES
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