Hoecakes

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* Exported from MasterCook *

 

Hoecakes

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 1 Preparation Time :0:00

Categories : Breads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fine stone-ground cornmeal

2 teaspoons baking powder -- preferably

single-acting

1 teaspoon salt

2 large eggs -- lightly beaten

2 cups whole milk -- buttermilk, or

yogurt

Oil -- or melted butter,

for the griddle

 

1. Position a rack in the center of the oven and preheat it to 150 degrees F Mix

together the meal, baking powder, and salt in a bowl that will hold all the

ingredients comfortably In a separate bowl, combine the eggs and milk or yogurt,

and beat until they are smooth. Stir this quickly into the dry ingredients,

using as few strokes as possible.

 

2. Heat a griddle or cast-iron skillet over medium heat. When it is hot, brush

it lightly with the fat. Using a large, pointed kitchen spoon, take up about 2

tablespoons of the batter and pour it onto the griddle from the pointed end of

the spoon (this helps ensure that a round cake will form). Repeat until the

griddle is full but not crowded.

 

3. Cook the cakes until the bottoms are nicely browned and airholes form in the

tops, about 4 minutes. Turn, and cook until the second side is browned, about 3

to 4 minutes longer. Transfer the cakes to the warm oven and repeat with the

remaining batter until all the cakes are cooked. Serve hot, with or without

additional butter.

 

Makes about a dozen cakes

 

Hoecakes are supposed to have been so named because they were originally cooked

on the blade of a hoe that was held over an open hearth. They're basically just

cornmeal pancakes. Many Southern cooks today add wheat flour and sugar to their

cakes, but I prefer the older version. They are especially good to make on hot

days when you want cornbread but don't want to heat up the oven.

 

Hoecakes are the perfect accompaniment for any vegetable but are especially

suited to a pot of slow-cooked greens.

 

 

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