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!

Hundreds of years ago these were cooked over an open fire (outside) by placing the cakes on a hoe to cook.

Wow I always wondered where they got the name hoe from? Poor old farmers using their hoes all day long to garden then having to use them to cook at night!!! Life must have been good > yet very hard too!

I believe it was the slaves that had to prepare them this way - at night as they sat around the campfire talking about the days deeds.

hi cathy

Seems to delicious
but
What is (Ma-Se-Ca)
Is it a particular brand

Thanks