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Fried Southern Hoe Cakes plus Hot Water Cornbread

(The Best Years in Life) Fried cornbread, is also known as cornmeal hoe cakes and corn cakes, and sometimes Johnnycakes, is a sort of fried cornmeal flatbread - kind of like if you took cornbread batter and skillet fried it like a pancake. The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil. It's the perfect companion to a mess o'greens, or for breakfast or as a sweet treat when drizzled with a bit of syrup.

Also included is a family favorite, Hot Water Cornbread, which is similar to hoe cakes but not really the same at all.

Ingredients:

1 cup of self rising flour (be sure to use unbleached flour or else gluten free flour)
1 cup of all purpose cornmeal (preferably organic or else GMO-free cornmeal)
2 teaspoons of aluminum-free baking powder*
1/2 teaspoon of Himalayan pink salt
1 tablespoon of coconut sugar, optional
2 eggs (preferably cage-free organic)
3/4 cup buttermilk (preferably organic - you could also substitute raw goat milk and a bit of butter)
1/3 cup water
1/4 cup of extra virgin olive oil
1 tablespoon of olive oil for frying, or olive oil combined with a bit of butter

*If you cannot find baking powder that you know is alumimum-free, you can make your own aluminum free baking powder with this simple, super easy recipe:

Aluminum-Free Homemade Baking Powder

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

To find out more or to order, click the above image or click HERE.

Instructions:

1. Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.

2. Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack. Serve immediately with warm syrup for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

3. Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You'll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 - 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).

Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don't happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.


Makes 5 servings.

Original hoe cakes recipe (as modified) source: http://www.deepsouthdish.com/2010/04/hoe-cakes.html

Hot Water Cornbread

Hot water cornbread, which is somewhat similar to hoe cakes, is a lifelong favorite of mine. Whereas hoe cakes are fried cornbread batter, hot water cornbread is made with ONLY corn meal, a pinch of salt and boiling water.

Usual Method of Preparation:

The boiling water is added to the cornmeal which starts the cooking process of the meal. Once the boiling water is mixed in and the mixture is just cool enough to handle, but still very hot, it is hand-formed into a small pone in the palm of the hand, which gives it that classic oval shape it's known for. It's then usually fried in hot oil, though it can also be baked in the oven or placed on top of things like greens and steamed.

MY Method of Preparation:

When I make mine, I follow my grandmother and great aunt's examples and heat the oven to about 500 degrees and cook the hot water cornbread there after first frying it for awhile in a cast iron skillet.

Also, whereas most hot water cornbread is made with yellow corn meal, my auntie and granny made it with white cornmeal and more often than not that is what I use.  

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Phone: 903-886-2436 Fax: 903-829-3434

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