Monday, February 1, 2010
Monday Meals With Mincie: Hoe Cake
Traditionally, hoe cakes were cooked over coals on wide hoes, while taking a meal break when working in the fields. Mincie would often make hoe cakes in a small cast iron skillet, for lunch or a light dinner, served with sauteed zucchini or yellow summer squash and buttered kernel corn. The squash and corn came from her freezer, having been put up over the summer when they were in season.
Mincie's Hoe Cake
7 Tablespoons white self-rising cornmeal (preferably Aunt Jemima's)
1 teaspoon flour
3/4 cup hot water
1) Mix together cornmeal and flour.
2) Add water, a little at a time, until mixture is soupy like thin pancake batter.
3) Spray 6 inch cast iron skillet with non stick cooking spray and heat on high until oil is hot and smoky. Turn heat down to medium and pour batter into skillet.
4) Cook until brown around the edges. Turn out onto a plate.
5) Coat bottom of skillet with vegetable or canola oil (can also use bacon grease).
6) Invert hoe cake and cook until browned on bottom (the part that was originally the top).
Serves 2, or 1 with a few leftovers.