HOECAKE ~ WEST VIRGINIA STYLE
My ancestors were "farming folks" and this recipe is simply another way of making biscuits, especially biscuits that were going to be used as sandwiches. In my neck of West Virginia, hoecake is made with simple biscuit dough. Any biscuit recipe will do, including the one on the Bisquick box, if that's what you like. No one is...
Provided by Fran Miller
Categories Biscuits
Time 15m
Number Of Ingredients 7
Steps:
- 1. Stir all the dry ingredients together, then add the crisco. Mix it together with a pastry cutter or a big fork, like the meat fork* from my tableware set)that is never used except when I'm cooking. *It's the giant fork on the left in the picture.
- 2. When you have something resembling small gravel, slowly add the milk, stirring unti it makes a soft dough.
- 3. Spray a cookie sheet with cooking spray, if it's not non-stick. Pour the biscuit dough onto the sheet.
- 4. Sprinkle the dough with a little flour so it won't stick to your hands, then pat the dough fairly evenly to about 1/2" or so.** **This will raise, but if you like a thicker biscuit or if you've doubled the recipe, take a sharp knife and divide the dough lengthwise, then separate the halves. Mom also made a few shallow cuts across the dough to allow it to cook evenly.
- 5. Bake at 425 degrees F for about 8 minutes, then check for doneness. The hoecake should be golden brown & done on the bottom. Depending on how thick you made it, it might be done or it might need another few minutes. Just watch it carefully so you don't overcook it, which would dry the hoecake out. (If you do, just add LOTS of butter and no one will notice. Don't ask me how I know this.)
- 6. Remove the hoecake from the oven when it's ready and put it on a cooling rack, just long enough to cool it so you don't burn your fingers as you break off the pieces. Silly JAP photo settings would only show about 3/4 of the hoecake. Imagine it about 25% bigger...
- 7. Now the fun part... A traditional hoecake sandwich would be stuffed with whatever was left over from supper the night before or breakfast that day. Fried ham & tomato sandwiches are a personal favorite. Or, as seen here, a hoecake to go along with the final tomato from the garden, with butter & a few drops of 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.
DADDY'S IRON SKILLET HOE CAKE
This is an old southern recipe my daddy use to make when we were kids. It's one big biscuit baked in an iron skillet. We would have this on a Saturday or Sunday morning, when daddy was off, served with syrup and butter. I remember we would mash up cold butter in the syrup and sop up the syrup with our slice of the hot Hoe Cake....
Provided by Diane Atherton
Categories Other Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Melt butter in the bottom of 10-inch iron skillet while oven is preheating. Be careful not to burn your butter.
- 3. Mix flour, buttermilk, ½ cup softened butter and baking soda together. Spoon batter into hot skillet. This batter will be thick like a drop biscuit batter. Smooth out the best you can but don't worry about it not being smooth. Brush melted butter on top of hoe cake.
- 4. Bake for 20 minutes or until top of hoe cake is golden brown. Cut into wedges and serve with syrup and butter.
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
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
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- If you plan to serve these within 20 minutes of cooking, preheat your oven to 200°In a medium bowl, sift together the cornmeal, salt, and sugar. Put the buttermilk and the onion in a blender and puree till it’s a homogenous liquid. Pour that plus 1/2 cup of the water into the cornmeal mixture and whisk to combine.
- You’re looking for something akin to slightly loose pancake batter — a batter that, when you drop it into the skillet, spreads on its own, bubbles up around the edges, splatters a little. If you need to add more water to accomplish this, add the remaining water increments.
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- If you, like my grandma, want to make these ahead and serve them a few hours later, warm them in a 375°F oven for 12-15 minutes. Do not use a microwave. The results will disappoint.
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