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Cornbread “Hoe Cakes” (Reese Witherspoon) Recipe

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This recipe for Cornbread “Hoe Cakes” (Reese Witherspoon) is from Ruby's Cookbook Project, 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:  
2˝ cups milk
2 tablespoons butter
1 cup all-purpose flour
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs, slightly beaten
Vegetable oil for frying
Directions:
Directions:
1. In a small saucepan, combine the milk and butter and cook over medium heat until the butter melts.
2. In a large mixing bowl, stir together the flour, cornmeal, baking powder, and salt.
3. Stir the hot milk into the dry ingredients with a rubber spatula and then fold in the beaten eggs.
4. Cover the bottom of a cast-iron skillet or griddle with vegetable oil and heat over medium to medium-high
heat.
5. Drop the batter onto the hot surface of the oil to make the hoe cakes into your desired size (just like
pancakes). Cook until golden brown on both sides and transfer to a sheet pan set in a warm oven to hold until all the cakes are done. Serve with a relish such as chowchow (a pickled southern relish) for a savory bite, or drizzle with butter and molasses or sorghum syrup for a sweet taste.
Number Of Servings:
Number Of Servings:
makes about 16 cakes

 

 

 

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