Yellow Cornmeal Hoe Cake Food

BUTTERMILK HOE CAKES

Buttermilk Hoe Cakes image

Provided by Guy Fieri

Time 55m

Yield 6 to 8 (3-inch) cakes

Number Of Ingredients 16

Ingredients

2/3 cup warm water (about 105 degrees F, no higher than 110)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons, firmly packed brown sugar
1/3 cup buttermilk
2 eggs
1/2 cup canola oil, divided
4 tablespoons butter, divided
1/2 teaspoon large flake sea salt
Hot Molasses Butter, recipe follows
1 stick salted butter, room temperature
1/8 teaspoon cayenne pepper
1 tablespoon unsulphured, dark molasses

Steps:

In a glass measuring cup, add the warm water, stir in the yeast and the 1/2 teaspoon of sugar and let bloom until foamy, about 10 to 15 minutes.
Combine the cornmeal, flour, salt and brown sugar in a large bowl. Pour the yeast mixture into dry ingredients. Combine the buttermilk and eggs in the same measuring cup used for the yeast, and add it to the yeast and flour mixture. Mix well with a whisk. Set aside for 10 minutes.
In a large nonstick skillet over high heat, add 1/3 of the oil and a tablespoon of the butter and heat until hot. Ladle 2 ounces of batter per cake into the pan, cook for 2 to 3 minutes, flip, and cook for 2 minutes more. Remove the cake to a towel lined plate, then sprinkle lightly with sea salt. Repeat with the remaining batter, adding additional oil and butter per batch. Arrange the hoe cakes on a serving platter and serve immediately with Hot Molasses Butter.
In a small bowl, beat the butter with a hand mixer until light and creamy. Add the salt, cayenne, and molasses and mix well.
Guy's Tip: If you have time, turn the butter mixture out onto a piece of plastic wrap and form it into a cylinder. Wrap tightly and refrigerate until firm, about 1 hour. Slice into 1/4-inch rounds and serve with Hoe Cakes.

YELLOW CORNMEAL HOE CAKE

Yellow Cornmeal Hoe Cake image

Hoe Cakes were the first simple forms of corn bread in the South. Simple corn meal mixed with water and salt and then baked. Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. Slaves baked theirs on a plank or the cotton hoe on hot embers. This is where they get the name "Hoe Cake". Serve Hoe Cakes as bread or as a side item with dinner or as breakfast with butter and syrup.

Provided by Mommykicksbutt

Categories Quick Breads

Time 13m

Yield 12 cakes, 6 serving(s)

Number Of Ingredients 4

Ingredients

2 cups yellow cornmeal
1 teaspoon salt
2 cups boiling water (may need a little extra)
bacon fat (or use butter or vegatable oil for frying)

Steps:

Put water on to boil. In a large cowl combine the cornmeal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup and measure 2 full cups water. Pour the boiling water over the cornmeal and stir. The cornmeal will swell up, absorbing the water and making a very thick mash. Heat a very well oiled large skillet over medium high heat, re-oiling the pan after each batch. Scoop out about ¼ cup of hot mash and shape into a patty. Fry the cakes in hot oily skillet until brown & crispy on both sides.

SWEET 'N' CORNY HOECAKES

Sweet 'n' Corny Hoecakes image

Provided by Sunny Anderson

Time 35m

Yield 14 hoecakes

Number Of Ingredients 10

Ingredients

1 cup flour
1 cup cornmeal (recommended: Indian Head)
1/4 cup sugar
1 1/2 teaspoons baking powder
Kosher salt
3/4 cup frozen yellow corn, thawed
1 egg, beaten
1 1/2 cups milk, plus extra to thin batter
2 teaspoons vegetable oil, plus extra for frying
Maple syrup, for serving

Steps:

In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
Preheat the oven to 200 degrees F.
In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.

WHITE CORNMEAL HOE CAKE

White Cornmeal Hoe Cake image

Hoe Cakes were the first simple forms of corn bread in the South. Simple corn meal mixed with water and salt and then baked. Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. Slaves baked theirs on a plank or the cotton hoe on hot embers. This is where they get the name "Hoe Cake". Serve Hoe Cakes as bread or as a side item with dinner or as breakfast with butter and syrup.

Provided by Mommykicksbutt

Categories Quick Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white cornmeal
salt
3/4 cup boiling water
2 tablespoons bacon fat (butter or vegetable oil will work too)

Steps:

Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot. For each hoe cake, drop 2-3 tablespoons batter into skillet of hot bacon dripping or oil and pat into flat circles, about 4 inches in diameter. Cook hoe cakes about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan for remaining cakes. Serve hoe cakes while still hot.

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 12, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

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