Hoecake West Virginia Style Recipes
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
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
Give regular pancakes a break and try his Southern twist. Johnny Cakes are cornmeal pancakes. They cook up golden brown with crispy edges. Serve them with sweet or savory toppings.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Mix all ingredients together except for the frying oil in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate. Makes about 16 hoecakes.
- Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.
THE LADY AND SONS HOECAKES
The lady and sons in Paula Deen's restaurant in Savannah Georgia. These hoecakes are free and on every table
Provided by GingerlyJ
Categories Breads
Time 17m
Yield 18 hoecakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- mix all ingriedients except oil.
- heat oil in a skillet over medium heat.
- drop mixture by spoonfuls into hot oil.
- use about two tablespoons of batter per hoecake.
- brown until crisp and turn and brown on other side, about two minutes on each side.
- drain on paper towels or brown paper bag.
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.
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