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August 2, 2011
Low Country Hoecakes
Old-Fashioned Breads
Prep time:
10 minutescooking time:
5 minutes“You never would have known from the taste that this was Grandma’s no-time-to-cook-bread recipe.”
Ingredients
Serves 24
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 to 2 1/4 cups milk
Directions
1
Combine cornmeal, flour, baking powder and salt in a medium bowl and mix well.
2
Stir in the oil. Add just enough of the milk to make batter the consistency of pancake batter and mix well.
3
Brush a griddle with additional oil. Preheat the griddle over medium-high heat.
4
Pour the batter by scant one-fourth cupfuls onto the hot griddle.
5
Cook until hoecakes are browned on both sides, about 1 to 2 minutes per side. Serve hot with butter and honey.
6
Variation: For a delicious corn bread, spread batter in a greased cast-iron skillet and bake at 425F until lightly browned and crusty, about 20 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Hoecakes are so versatile and so quick to make that Grandma found plenty of uses for them. She served them with butter and syrup or preserves (or sorghum!) for breakfast and as a hot bread with dinner or supper. When she made bean soup or pinto beans, she put a hoecake in the bowl, then ladled the beans over it.
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