Why is it called hoecake? Because the natives would leave for a long day in the field and would take along corn meal, flour and a small bit of milk or water. They of course had their tools for the day. When lunch time came, they would take the iron part of their hoe off and heat it above a fire. Then they would mix up the ingrediants and VOILA make hoecake. A flat cornbread made on a hoe on a open flame. My grandfather has made hoecake as long as I can remember, so in honor of Thanksgiving, we made hoecake. We were able to tie math in as well, measuring out ingredients.
The result was a class full of "MMMMs" and "YUMMY!" So much so that they have requested the recipe... Here it is
Ingredients
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Directions
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
2 eggs
1 tablespoon sugar
3/4 cup buttermilk
1/3 cup plus 1 tablespoon water
1/4 cup vegetable oil or bacon grease
Oil, butter, or clarified margarine, for frying
Directions
Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.
They even licked the plate!
