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Traditional Hoecakes

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Originally fried on iron sheets or the metal ends of hoes over open fires by Indians and Colonial settlers, these golden, crispy cakes are also known as griddle cakes, ash cakes, or Shawnee cakes and are the earliest form of Southern corn pone. For the best results, use a cast-iron skillet that maintains a steady heat, and to avoid burning the cakes, make sure the heat is not too high once you begin frying. Slathered with butter, hoecakes can be served at any meal and are also great with fruit preserves at breakfast."

List of Ingredients

◦ 2 cups white cornmeal
◦ 1 teaspoon salt
◦ 1 cup boiling water
◦ 2 to 3 tablespoons bacon grease


Recipe

In a bowl, combine the cornmeal and salt, then pour on the boiling water in a slow, steady stream, beating constantly with a wooden spoon till the batter is smooth.

For each hoecake, pat in your hands about 2 tablespoons of the batter into a flat round 3 to 4 inches in diameter, and continue patting till all the batter is used up, flouring your hands if necessary.

Heat about 1 tablespoon of the bacon grease in a large cast iron skillet over high heat, reduce the heat to low, add a few of the hoecakes, and fry till golden brown and crisp, about 2 minutes on each side. Repeat with the remaining grease and hoecakes, transferring them to a platter and keeping them as hot as possible till ready to serve.

Makes about 16 hoecakes