Cook Chatty Cathy
New member
Last night I made a cornbread hoe-cake. My definition of hoe-cake is a bread that is slow-cooked on top of the stove over a burner rather that baked in the oven. I do this alot during the summer to keep from heating the house up running the oven. My hoe-cake turned out so good I figured I would share the recipe in case anyone is interested!
1 cup Ma-Se-Ca cornmeal
1 cup white flour
2 1/2 tsp. baking powder
2 tsp salt
5 tbsp sugar
1 egg
enough milk to make a thick batter
1/4 cup cooking oil
Mix all ingredients together, and pour batter into a slightly pre-heated iron skillet that has had the bottom and sides oiled to keep the bread from sticking. Cover with a tight lid and cook until it rises and browns nicely on the bottom, flip and finish cooking on the other side. Flip hoe-cake onto a large round plate to cool a few moments before slicing into wedges. It is delicious and the taste of corn is so delicious from the Ma-Se-Ca cornmeal!
1 cup Ma-Se-Ca cornmeal
1 cup white flour
2 1/2 tsp. baking powder
2 tsp salt
5 tbsp sugar
1 egg
enough milk to make a thick batter
1/4 cup cooking oil
Mix all ingredients together, and pour batter into a slightly pre-heated iron skillet that has had the bottom and sides oiled to keep the bread from sticking. Cover with a tight lid and cook until it rises and browns nicely on the bottom, flip and finish cooking on the other side. Flip hoe-cake onto a large round plate to cool a few moments before slicing into wedges. It is delicious and the taste of corn is so delicious from the Ma-Se-Ca cornmeal!
