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Hoecakes

While I am not a cook, I have learned to make cornbread that is not available commercially, like I grew up on. White cornmeal is typical, but the results with yellow cornmeal should not differ. Many Cherokees omit salt, because it makes the cornbread crumbly, but feel free to add a pinch of salt to these recipes.

These were ideal for a campfire. They were cooked on either a flat rock or flat metal like a griddle (hoe in England can mean griddle)

Ingredients:

Boiling water

Cornmeal

Add water to make a thick batter. Let sit for 10 minutes. Coat griddle or rock with lard or bacon grease. Cook 3 to 4 minutes on each side, until light golden-brown.

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