White Cornmeal Hoe Cake Recipes

FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES

Steps:

• Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
• Add buttermilk, water and eggs; mix well.
• Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
• Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
• Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

YELLOW CORNMEAL HOE CAKE

Steps:

• Put water on to boil. In a large cowl combine the cornmeal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup and measure 2 full cups water. Pour the boiling water over the cornmeal and stir. The cornmeal will swell up, absorbing the water and making a very thick mash. Heat a very well oiled large skillet over medium high heat, re-oiling the pan after each batch. Scoop out about ¼ cup of hot mash and shape into a patty. Fry the cakes in hot oily skillet until brown & crispy on both sides.