Hoe Cakes – a delicious recipe with cornmeal, salt, boiling water, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, measure the corn meal and salt. Pour the boiling water over the corn meal and stir it up. The corn meal will swell up, absorbing the water, and making a very thick mash.
2
Heat the oil in a large skillet over medium high heat. You can use as little as two tablespoons of oil per panful, but it is a little easier to use 4-5 tablespoons of oil for each panful. Use your waistline and frying skill as the final judge. Now scoop up a little of the corn meal mush (about 1/4 cup) and shape it into a patty. It will still be warm from the boiling water, so don't burn your self. Plop the patty into the hot fat and get it to frying. Make some more, unti you have a panful. When the underside is crispy brown, turn them and cook the other side. When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch.
2048
kcal
Calories
221
g
Fat
23
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups cornmeal, 1 teaspoon salt, 2 cups boiling water, 4 -5 tablespoons oil, for frying.
Yes, Hoe Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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