Hoe Cakes Hush Puppy Style Recipes

HOE CAKES - HUSH PUPPY STYLE

Hoe Cakes - Hush Puppy Style image

We love hushpuppies, but my husband is from the south and was craving hoe cakes. So I decided to combine the two and this is what was created. We especially like these along side BBQ'd meat or with fish.

Provided by Michelle S.

Categories < 15 Mins

Time 15m

Yield 10-12 hoecakes

Number Of Ingredients 7

Ingredients

1 (8 1/2 ounce) package Jiffy corn muffin mix
1 egg
2 tablespoons butter, melted
3/4 cup buttermilk
1/2 teaspoon garlic powder
3 green onions, minced
cayenne

Steps:

Preheat and prep a pan as you would for pancakes -- lightly oil.
Blend all ingredients, batter will be slightly lumpy.
Check pan to make sure it is hot enough (when a few drops of water "dnace" on the surface).
Pour batter to make about a 3 inch hoe cake.
Flip when first side is lightly golden, and repeat.
Continue until batter is gone.

Nutrition Facts : Calories 137.7, Fat 5.9, SaturatedFat 2.5, Cholesterol 28.5, Sodium 311.1, Carbohydrate 18.1, Fiber 1.7, Sugar 6, Protein 3

HUSH PUPPY CORN CAKES

Hush Puppy Corn Cakes image

Over at Cheap Healthy Good (http://tinyurl.com/nnj2oe), Kris tried making hush puppies from a recipe in _Food & Wine_. In an effort to reduce the fat, she tried pan frying them - but they immediately spread out and turned into something that looked like arepas (to me, they look like small blini), but tasted like hush puppies - partly due to the 1% milk creating a thinner batter, and partly due to the lower temperature and non-immersive nature of pan-frying. Regardless, she said they were tasty. Using expensive farmer's market eggs, she estimated they cost about 9 cents each; with supermarket eggs, they might be as low as 7 cents each.

Provided by DrGaellon

Categories Grains

Time 40m

Yield 30 corncakes, 30 serving(s)

Number Of Ingredients 12

Ingredients

1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano or 2 teaspoons italian seasoning
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
3 large eggs, lightly beaten
3/4 cup 1% low-fat milk
2 scallions, finely chopped
3 tablespoons vegetable oil, divided

Steps:

In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.

Nutrition Facts : Calories 55.9, Fat 2.1, SaturatedFat 0.4, Cholesterol 21.5, Sodium 252.9, Carbohydrate 7.7, Fiber 0.5, Sugar 1.3, Protein 1.6

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