Sweet N Corny Hoecakes Recipes

HOECAKES

Hoecakes image

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

Ingredients

1 cup Gold Medal™ all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup vegetable oil
Vegetable oil for frying

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 image

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

Ingredients

1 ½ tablespoons shortening
2 cups self-rising flour
1 cup milk
2 pinches garlic salt

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

MISS BROWN'S HOECAKES

Miss Brown's Hoecakes image

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

Ingredients

2 large eggs
1 cup buttermilk, plus more if needed
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 cup vegetable oil, plus more for the skillet
Unsalted butter, for the skillet, plus more for serving, optional
Syrup, for serving, optional

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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