Hoecakes are a traditional southern dish--- cornbread made from the simplest of ingredients, batter fried golden brown. Popular traditional stories claim the hoecake received its name from slaves cooking this simple fare on a field hoe. No matter where this primitive cornbread received its odd name, the fact remains, this is a sturdy, regional delicacy. It is often slathered in butter, molasses, or honey.
Let's make some hoecakes!
- 3 cups gluten-free cornmeal
- 1/2 cup vegetable shorting
- 2 tsp. salt
- 1/4 cup sugar
- 2 cups water
- In a medium saucepan bring 2 cups water to boil.
- In a large mixing bowl, combine all dry ingredients.
- Add vegetable shorting, then pour boiling water over the mixture.
- Mix thoroughly until a thick paste.
- Heat a large nonstick pan over medium to high heat, add vegetable oil. Using a small ladle or tablespoon to make 2 inch patties, spoon batter into pan.
- Cook as hotcakes until golden brown and the edges begin to crisp a little, about a minute. Flip over and cook on the other side until the cakes have firmed and are a golden brown. Place on a plate with a paper towel to drain the oil. Repeat in small batches until batter is gone.
We have gluten-free hoecakes. Serve hot with butter and molasses. * We like Karo Syrup on ours.