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IMG_20130114_191826A hoecake is a flat cake similar to a little pancake that’s made with cornmeal. The name comes from the fact that American farmers cooked them right on the end of their hoes over a fire. This type of food originally comes from the Native Americans.

Hoecakes were originally made by farmers with just cornmeal, salt and water.  I added a little sugar to make it more palatable for my family.  (Omit the sugar if you’d like.)  In the nice weather, I plan to make these outside over the fire of my grill. 

Recipe for Hoecakes

1 1/2 cup Medium Grain Cornmeal
1 cup Boiling Water
1 t. Sugar
Salt to taste
Butter for cooking

1.  Mix cornmeal with sugar and salt in a bowl.

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2.  Slowly add most of the boiling water to the cornmeal mixture until it holds together.  You may not need the whole cup. 

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3. Heat about a teaspoon or two of butter in a cast iron pan on medium-low heat.  You want to coat the pan.

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3.  Use your hands to press the cornmeal mixture together and make little cakes.  (You can see in the photo below how this mixture needs to be press together by hand.)

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4.  Place the cakes in pan and cook until golden brown.

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Serve with butter is desired.

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Hoecakes are called Johnnycakes in the northern United States – particularly in Connecticut and New England. Some recipes for Johnnycakes include flour and milk.

There’s an old American song about hoecakes called Snake Baked a Hoecake and a tale called Johnny-cakes.

Enjoy!

Mama Lisa

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This artilce was posted on Tuesday, January 15th, 2013 at 1:08 pm and is filed under American Cuisine, Breakfast and Brunch, Countries & Cultures, Cuisine, Hoecakes, Johnny Cakes, Lunch, Native American Indian, Recipes of the World, Side Dishes, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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