Southern Hoe Cake
Hoe-Cakes


Southern Hoe Cake

Yield: 2 servings

2 rounded Tablespoons self-rising corn meal*
1 rounded Tablespoon self-rising flour*
1/4 cup water, or enough to make a thin batter
3 tablespoons cooking oil

* White Lily or Martha White, preferred.

Mix dry ingredients, then add water and mix well. Put cooking oil in small
fryer or skillet (about 6 inches in diameter) and heat until it will cause
the
batter to fry. Pour batter into hot fryer, reduce heat to medium high and
brown. When brown, turn with an egg turner and let other side brown. Take
up and

serve hot. Mrs. V. J. Bruner (Ethel), A Taste of Georgia.

Hoe-Cakes

3 (Three) teacupfuls of good [white] corn meal
1 Tbsp sugar
1 Tbsp salt
Boiling water
Cold water
3 tablespoonfuls sweet cream [whipping cream or Half & Half]

Combine meal, sugar, salt. Pour in enough boiling water to scald about
one-fourth of the meal; add enough cold water to make a very stiff batter.
Add cream. Mix in well. Have a griddle hot, grease it, and bake [on the
stove top] from 1/2 ... an inch thick. Bake on top of stove [over low
heat]; when one side browns, turn it over, and brown the other side. Old
Texas Cookbook


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