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Hoe cakes Recipe

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This recipe for Hoe cakes is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 tsp dry yeast
2 1/2 cup cornmeal divided
3 to 4 cups lukewarm water
1/2 tsp salt
1 large egg, lightly beaten
Directions:
Directions:
Mix the yeast and 1 1/4 cup cornmeal in large bowl.
Add 1 cup lukewarm water, stirring to combine thoroughly. Mix in 1/2 cup more of water,if needed, to give the mixture the consistency of pancake batter. Cover with plastic wrap, and refrigerate for a least 8 hours, or over night.

preheat oven to 200'

When ready to finish the Hoecakes, begin by adding 1/2 to 1 cup of the remaining water tp the batter. Stir in the salt and egg, beating thoroughly.

Gradually add the remaining 1 1/4 cups of cornmeal, alternating with enough additional lukewarm water to make mixture that is the consistency of waffle batter. Cover with a towel , and set aside at room temperature for 15 to 20 minutes.

Heat griddle on medium-high heat, and lightly grease it with vegetable oil. Preparing 1 hoecake at a time, drop a scant 1/4 cup of the batter onto the griddle and cook on one side for about 5 minutes, or until lightly browned. With spatula, turn the hoecake over and continue cooking another 4-5 minutes, until browned.

Place the hoecake on a platter, and set in the oven to keep warm while making the rest of the cakes. Drizzle each one with butter.

Serve the Hoecakes warm, drizzle with melted butter, honey, or maple syrup.

 

 

 

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