Riverhouse Corn Bread Onion Hoecake Recipes

LACE HOECAKE CORNBREAD

Steps:

• Mix together the corn meal, water and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle oil, approximately 1 1/2 tablespoons. Heat skillet over medium heat. Pour about 3 2-oz ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

HOECAKE BREAD RECIPE - (4/5)

Steps:

• In an 8-inch cast iron skillet, melt the bacon fat over medium high heat. Meanwhile, cut the cold butter into the flour. Add only enough buttermilk to the flour to form into a shaggy dough, turn out onto a floured surface, sprinkle a small amount of flour on top and quickly shape into a disc. Turn over, sprinkle additional flour on top and tighten disc, just slightly smaller than the skillet. Use a wide spatula to transfer the dough to the hot skillet. Cover and reduce heat to between medium and medium low. Cover and cook until the bread browns on the bottom, then flip over, pour melted butter on top if desired, cover and cook until browned on the other side. Break off pieces or cut into wedges and serve with pure butter, honey, sorghum or cane syrup, or use your favorite jam, jelly, preserves or fruit butter.

MISS BROWN'S HOECAKES

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.

UPSIDE-DOWN CHEESY ONION CORNBREAD

Steps:

• Heat oven to 350°F. Cut onion into 5 (1/2-inch thick) rings; keep rings intact.
• In 10-inch cast-iron skillet, melt butter over medium-low heat. Gently place onion slices close together in the butter. If last ring looks too large to fit in skillet, remove outside rings until small enough to fit. Sprinkle with salt, and cook 3 to 4 minutes without moving, until onions soften but don't fall apart. Remove from heat. With large, flat spatula, gently turn onions, keeping rings together as much as possible.
• In large bowl, mix both pouches cornbread mix, eggs and milk. Stir in cheeses and herbs.
• Pour batter over onions. Bake 28 to 32 minutes or until golden brown and toothpick inserted in center of cornbread comes out clean.
• Run knife around edge of cornbread. Let cornbread cool 10 minutes.
• Place a plate over skillet, and carefully flip over. Remove skillet. Cut into 8 wedges.

RIVERHOUSE CORN BREAD (ONION HOECAKE)

Steps:

• Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
• Heat 1/4 inch oil in large skillet over medium-high heat.
• Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
• Remove using slotted spatula and drain on paper towels.
• Serve hot.

SWEET 'N' CORNY HOECAKES

Steps:

• In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
• In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
• Preheat the oven to 200 degrees F.
• In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
• Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

HOE CAKE

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.

ONION SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
• Blend corn muffin mix with creamed corn, milk, and egg. Pour into the prepared pan.
• Melt butter in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Mix onion with sour cream, 1/2 cup Cheddar cheese, hot sauce, and dill.
• Pour onion mixture into the baking pan and spread carefully over the cornbread layer with a spatula. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

GOLDEN SWEET ONION CORNBREAD

Steps:

• In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.

SAVORY ONION CORNBREAD

Steps:

• In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.