Yellow Cornmeal Hoe Cake Recipes

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.

Steps:

• Put the cornmeal in a food processor and grind until fine.
• Put the cornmeal in a large bowl with the salt and cheese.
• In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
• Add the butter to the pan and stir until melted.
• Take pan off the heat and add to the cornmeal mixture to form a thick batter.
• Fold in the corn kernels.
• Let the batter rest about 15 minutes to thicken into a soft dough.
• Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
• Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
• Serve hot with butter.

Steps:

• Preheat the oven to 325°.
• Add the cornmeal to a heatproof medium bowl, preferably one with a spout for pouring; stir in the salt.
• Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.
• Remove it from the oven as soon as it begins to deepen in color.
• Pour the boiling water into the warm cornmeal, about ½ cup at a time, being cautious of the hot bowl.
• Stir vigorously, eliminating any lumps; then mix in the milk.
• The batter will resemble a thick gruel; warm a griddle or large heavy skillet over medium heat.
• Add just enough drippings to coat the surface with a thin film.
• Spoon the batter by tablespoonfuls onto the griddle, leaving several inches between the dollops.
• With the back of a spatula, squash the batter down into cakes about 3 inches in diameter (the batter should bubble merrily; if it splatters menacingly, the griddle is too hot; lower the heat before continuing).
• Make as many cakes as you can fit without crowding.
• Cook the cakes until the batter appears quite firm (3-4 minutes); these take a little longer than traditional wheat-flour pancakes).
• Turn carefully and cook cakes on the other side until medium brown and crispy (about 3 minutes).
• Repeat with the remaining batter, adding a bit more water to the batter if it thickens and more fat to the griddle if necessary.
• The cakes are best right from the griddle but you can keep them warm in a low oven on baking sheets while you finish the entire batch; don't stack the cakes until serving time.
• Serve the hoecakes stacked on warm plates, topped with plenty of butter; pass the syrup separately to drizzle lightly over the cakes, if desired.

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.

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.

Steps:

• Add salt to cornmeal, then water, & lastly, 1 T of the bacon drippings.
• Heat the other T of drippings in a heavy iron skillet & make a round cake of cornmeal dough about 1 to 1 1/2 inches thick.
• Place in hot skillet & cook slowly on top of stove (or over open fire) until brown on one side, then turn & brown the other side.
• Serving size is approximate.

Steps:

• Preheat oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
• Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
• Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

Steps:

• Mix all ingredients together, except for the frying oil, in a bowl until well combined.
• Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake.
• Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.
• Note: Leftover batter will keep in refrigerator for up to 2 days.

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.

Steps:

• Preheat a griddle'til a drop of water'dances' when dropped on it.
• Combine the dry ingredients.
• Mix well.
• Add Eggs, Lard, and butter Milk.
• Stir just enough to mix.
• DO NOT OVER STIR, THE CAKES WILL BE TOUGH!
• Cook on a lightly greased griddle.
• 1/4 cup at a time.
• I Have yet to serve these to someone who hasn't asked for the recipe.