member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to JR      

Recipe Categories:

    Hoe Cakes - Cornmeal Method


    Source of Recipe


    A Good Heart and A Light Hand - Ruth L. Gaskins


    Recipe Introduction


    Hoe cakes are an intersting example of traditional cooking and it's very slow evolution. They are a primitive form of cornbread. The name 'hoe cake' referes to the history of the bread being cooked over open fires on the flat surface of a hoe, as the workers continued their tasks.


    List of Ingredients


    • 2 cups yellow cornmeal
    • 1 teaspoon salt
    • boiling water - about 2 cups


    Instructions


    1. Mix cornmeal and salt. Pour in enough boiling water to make a stiff dough.
    2. Heat some shortening in a cast iron skillet until it is sizzling hot. The fat should be at least 1/8 inch deep.
    3. Shape the dough into flat cakes, and fry on each side until they are a rich golden brown. Do not turn the cakes until they are the right color.
    4. Serve with jelly or butter.


    Final Comments


    Serve hot - as we say in the South, 'Hoe cakes don't taste like nothin' if you let it get cold'
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |