SAVANNAH HOE CAKES
A southern delicacy that's a cross between a biscuit and corn bread. It's a real treat that should be tried!
Provided by Chef amfox
Categories Breads
Time 15m
Yield 16 Hoe Cakes, 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1601, Fat 71.4, SaturatedFat 11.9, Cholesterol 430.4, Sodium 3443.7, Carbohydrate 200.7, Fiber 11.6, Sugar 22.4, Protein 41.1
SOUTHERN HOE CAKES
Simple. A good snack or breakfast dish. Serve with a dash of salt or cane or maple syrup. I had these as a child during my summers in Alabama.
Provided by TheBostonBean
Categories Breakfast
Time 20m
Yield 8 hoe cakes
Number Of Ingredients 4
Steps:
- Mix meal and salt into a bowl.
- Add boiling water.
- Stir with spoon and mix well.
- Will form a stiff batter or dough.
- Drop rounded large spoonfuls (tbsp) into hot greased pan.
- Flatten into flat 1/4 inch thick circles.
- Cook until golden brown on each side, turning once, about 2 minutes per side.
- Strain on paper towel.
- Enjoy!
Nutrition Facts : Calories 55.2, Fat 0.6, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 11.7, Fiber 1.1, Sugar 0.1, Protein 1.2
THE LADY AND SONS HOECAKES
The lady and sons in Paula Deen's restaurant in Savannah Georgia. These hoecakes are free and on every table
Provided by GingerlyJ
Categories Breads
Time 17m
Yield 18 hoecakes, 18 serving(s)
Number Of Ingredients 9
Steps:
- mix all ingriedients except oil.
- heat oil in a skillet over medium heat.
- drop mixture by spoonfuls into hot oil.
- use about two tablespoons of batter per hoecake.
- brown until crisp and turn and brown on other side, about two minutes on each side.
- drain on paper towels or brown paper bag.
HOE CAKES
Make and share this Hoe Cakes recipe from Food.com.
Provided by Orions Wife
Categories Breakfast
Time 3m
Yield 12 hoe cakes
Number Of Ingredients 4
Steps:
- 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.
- 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.
Nutrition Facts : Calories 113.7, Fat 5.3, SaturatedFat 0.7, Sodium 201.7, Carbohydrate 15.6, Fiber 1.5, Sugar 0.1, Protein 1.6
HOE CAKES
This is an old civil war recipe that was found to be very good made from a hoe garden tool back then. Of course, if you don't have a garden hoe handy, a cast iron skillet should do.
Provided by Fawndog
Categories Breakfast
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 278.7, Fat 8.6, SaturatedFat 2.8, Cholesterol 6.1, Sodium 613, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
HOE CAKES
Farm hands would take the 'makings' into the fields. at lunch time they would knock the handle out of their hoe and use the blade for a griddle. While it was heating they mixed the batter. The result was simple corn flat bread. We've spiffied it up a bit and serve it topped with Real Maple Syrup and Eggs over medium on the side. After these, plain Pancakes sort of loose their appeal.
Provided by Pierre Dance
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 522.9, Fat 18.3, SaturatedFat 6.6, Cholesterol 121.6, Sodium 1002.7, Carbohydrate 79.1, Fiber 7, Sugar 21.7, Protein 14
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HOE CAKES (“JOHNNY CAKES”)
From theseasonedmom.com
4.6/5 (5)Total Time 20 minsCategory Breakfast, Side DishCalories 91 per serving
- To prepare the batter, in a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
- In a large liquid measuring cup, combine eggs, buttermilk and water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
- To fry the griddle cakes, heat the oil in a cast iron skillet over medium heat. Ladle ¼ cup of batter onto the hot skillet. Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
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- In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoon’s edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
- I like to fry the cornbread cakes in my grandmother’s castiron skillet or on a flat iron griddle, but any skillet or griddle will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a 1⁄8-cup (2-tablespoon) measure into the skillet, in batches if necessary.
- Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until they’re done. Like with pancakes, you can’t say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.
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