Hoe Cakes Hush Puppy Style Recipes

Steps:

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (4-1/2 cups total)., To prepare hush puppies: In a large bowl, combine 1-1/2 cups mix, corn, onion and egg; stir just until moistened. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Drop batter by teaspoonfuls into oil; fry until golden brown. Drain on paper towels. Serve warm.

Steps:

• Put sourdough and all spices, jalapeno, garlic cloves and shallot into food processor with chopping blade and run until break is broken down into crumbs.
• Remove to mixing bowl and add cornbread mix and mix inches Add clam juice, eggs and 1/2 cup milk. Mix until forms batter. Fold in clams.
• Mix in panko crumbs to thicken the batter to a dough like consistency. If needed, add additional milk from remaining 1/2 cup.
• Heat oil in a deep sided skillet to 375.
• spoon out tablespoon sized ball of dough (approx 1" diameter), pat flat and place in pan. Cook approximately 2-3 minutes each side or until golden brown.

Steps:

• Preheat and prep a pan as you would for pancakes -- lightly oil.
• Blend all ingredients, batter will be slightly lumpy.
• Check pan to make sure it is hot enough (when a few drops of water "dnace" on the surface).
• Pour batter to make about a 3 inch hoe cake.
• Flip when first side is lightly golden, and repeat.
• Continue until batter is gone.

Steps:

• In a bowl, whisk the cornmeal, flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a second bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil, until well blended. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
• In a large non-stick or cast-iron pan, heat 1/2 tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbly, then flip over and continue cooking until golden brown.
• Add an additional 1/2 tbsp oil before each batch, allowing to come up to temperature before adding the next round of batter. Continue in this fashion until all the batter is gone.

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:

• In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.

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:

• Heat oven to 375 degrees. Grease a 2 quart glass baking dish.
• In medium mixing bowl, combine hush puppy mix and water; stir until smooth. Add butter, egg yolks, buttermilk, sugar and baking soda; mix well. Fold in egg whites.
• Pour into greased casserole.
• Bake for 50 to 55 minutes or until golden brown and set. Serve warm.
• Store loosely covered in refrigerator.