Southern Hoe Cake Hoe-Cakes
Southern Hoe Cake
Yield: 2 servings
2 rounded Tablespoons self-rising corn meal* 1 rounded Tablespoon self-rising flour*
1/4 cup water, or enough to make a thin batter 3 tablespoons cooking oil
* White Lily or Martha White, preferred.
Mix dry ingredients, then add water and mix well. Put cooking oil in small fryer or skillet (about 6
inches in diameter) and heat until it will cause the batter to fry. Pour batter into hot fryer,
reduce heat to medium high and brown. When brown, turn with an egg turner and let other side brown.
Take up and
serve hot. Mrs. V. J. Bruner (Ethel), A Taste of Georgia.
Hoe-Cakes
3 (Three) teacupfuls of good [white] corn meal 1 Tbsp sugar 1 Tbsp salt Boiling water Cold water 3
tablespoonfuls sweet cream [whipping cream or Half & Half]
Combine meal, sugar, salt. Pour in enough boiling water to scald about one-fourth of the meal; add
enough cold water to make a very stiff batter. Add cream. Mix in well. Have a griddle hot, grease
it, and bake [on the stove top] from 1/2 ... an inch thick. Bake on top of stove [over low heat];
when one side browns, turn it over, and brown the other side. Old Texas Cookbook
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