Hoecakes, Jhony cakes, Ashcakes, Griddle cakes, Shawnee cakes—all are styles of cornpone that can be traced back to the original Indians, Colonial settlers, and black slaves, who cooked these primitive breads on iron sheets, flat rocks, and the metal ends of hoes over open fires.
Makes 16 to 18 hoecakes
INGREDIENTS:
- 2 cups white cornmeal
- 1 teaspoon salt
- 1 cup boiling water
- 2 to 3 tablespoons bacon grease
INSTRUCTIONS:
- In a large mixing bowl, combine the cornmeal and salt. Slowly and steadily pour the boiling water into the bowl while constantly beating the mixture with a wooden spoon. Continue to beat until the batter becomes smooth. Take approximately 2 tablespoons of the batter and shape it into a flat round, about 3 to 4 inches in diameter, using your hands. Repeat this process with the remaining batter, flouring your hands if needed.
- Heat about 1 tablespoon of bacon grease in a large cast-iron skillet over high heat. Once hot, reduce the heat to low and add a few of the hoecakes to the skillet. Fry them until they turn golden brown and crisp, which usually takes about 2 minutes per side. Repeat this process with the remaining bacon grease and hoecakes. Transfer the fried hoecakes to a platter and keep them as hot as possible until ready to serve.
