HOECAKES
A wonderful southern tradition. These are great with barbecued chicken. The recipe is from Williams-Sonoma.
Provided by PaulaG
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
- Add the egg, buttermilk and melted butter; whisking to combine.
- Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
- Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
- Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
- Place on a warmed serving platter; serve hot.
Nutrition Facts : Calories 235.3, Fat 9.2, SaturatedFat 3, Cholesterol 56.6, Sodium 645.5, Carbohydrate 33.3, Fiber 2.3, Sugar 9.6, Protein 6.2
HOECAKES
These cornmeal and buttermilk cakes are the perfect side dish for a classic Southern meal.
Provided by Deborah Harroun
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
- In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : ServingSize 1 Serving
BUTTERMILK HOE CAKES
Provided by Guy Fieri
Time 55m
Yield 6 to 8 (3-inch) cakes
Number Of Ingredients 16
Steps:
- In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
- Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
- In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
- In a small bowl, beat the butter with a hand mixer until light and creamy. Add the salt, cayenne, and molasses and mix well.
- Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes.
HOE CAKE
Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great grandmother. My father has made this recipe for years, and it is always requested from his grandchildren. A slice of hoe cake will warm your insides -- slathered with some homemade apple butter alongside of some butter beans, freshly sliced tomatoes and a good tall glass of sweet tea. I promise your family will love this truly Southern recipe!
Provided by jbrink1
Categories Bread Quick Bread Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
- Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
- Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
- Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 24.6 g, Cholesterol 2.4 mg, Fat 3.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 491.8 mg, Sugar 1.5 g
HOECAKES
Hoecakes were originally a mainstay of field hands, who cooked them, not surprisingly, on their hoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 10 small pancakes
Number Of Ingredients 10
Steps:
- Stir together cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Add buttermilk, eggs, and 4 tablespoons oil; whisk until smooth.
- Heat a large skillet over medium heat until hot. Add remaining tablespoon oil; swirl to coat, and heat until a drop of batter sizzles upon contact. Working in batches, pour 1/3 cup batter per cake into skillet. Cook, turning once, until golden and cooked through, about 4 minutes.
- Repeat with remaining batter (add more oil if needed, and reduce heat if sides brown too quickly). Serve immediately, topped with butter and honey.
MISS BROWN'S HOECAKES
Hoecakes (or as my grandmother calls them, fried bread) are the perfect combination of my favorites: a pancake and cornbread. Served with maple syrup or a simple drizzle of honey, this dish can be served at breakfast or as a side item during dinner.
Provided by Food Network
Categories side-dish
Time 25m
Yield 5 servings (10 small hoecakes)
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with a wire rack.
- Whisk the eggs and buttermilk in a medium bowl until beaten and combined. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl.
- Combine the wet ingredients with the dry ingredients. Add a splash of water or an extra splash of buttermilk if it feels too thick. Add 1/4 cup of the vegetable oil and stir until just combined, being careful not to overmix. This is a thick batter.
- Melt equal parts (about 2 tablespoons each) butter and vegetable oil in a large cast-iron skillet or griddle over medium heat. Working in batches, use an ice cream scoop to add small scoops (about 3 tablespoons each) of the batter to the skillet. Cook the hoecakes until bubbles start to appear in the face-up batter, 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.
- Remove the hoecakes to the wire rack and keep in the oven until they are all finished. Wipe out the skillet in between batches and add more butter and oil before repeating with the remaining batter.
- Serve hot and fresh with butter and maple syrup if desired.
HOE CAKES
This is an old civil war recipe that was found to be very good made from a hoe garden tool back then. Of course, if you don't have a garden hoe handy, a cast iron skillet should do.
Provided by Fawndog
Categories Breakfast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Add salt to cornmeal, then water, & lastly, 1 T of the bacon drippings.
- Heat the other T of drippings in a heavy iron skillet & make a round cake of cornmeal dough about 1 to 1 1/2 inches thick.
- Place in hot skillet & cook slowly on top of stove (or over open fire) until brown on one side, then turn & brown the other side.
- Serving size is approximate.
Nutrition Facts : Calories 278.7, Fat 8.6, SaturatedFat 2.8, Cholesterol 6.1, Sodium 613, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
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