Best 3 Dutch Oven Hoecakes Recipes
**Hoecakes: A Southern Delicacy**
Hoecakes, also known as journey cakes, johnnycakes, or corn pone, are a traditional Southern dish that has been enjoyed for generations. These simple yet delicious cakes are made with a combination of cornmeal, flour, and buttermilk, resulting in a slightly sweet and savory flavor. Hoecakes can be served as a breakfast item with butter and syrup or as a side dish with savory meals like fried chicken or stews. This article provides three delectable hoecake recipes that cater to various dietary preferences.
The **Classic Hoecakes** recipe offers an authentic Southern experience with its simple combination of cornmeal, flour, buttermilk, eggs, and a pinch of salt. For those seeking a gluten-free option, the **Gluten-Free Hoecakes** recipe uses almond flour, coconut flour, and tapioca flour to create a flavorful and satisfying hoecake.
Lastly, the **Vegan Hoecakes** recipe is perfect for those following a plant-based diet. It uses oat flour, almond milk, and flax eggs to create a hearty and nutritious hoecake that is packed with flavor.
These three recipes provide a delightful journey into the world of hoecakes, offering variations that cater to different dietary needs and preferences. Whether you're a fan of traditional Southern cuisine or looking for gluten-free or vegan options, these hoecake recipes are sure to satisfy your taste buds.
HOE CAKE
Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great grandmother. My father has made this recipe for years, and it is always requested from his grandchildren. A slice of hoe cake will warm your insides -- slathered with some homemade apple butter alongside of some butter beans, freshly sliced tomatoes and a good tall glass of sweet tea. I promise your family will love this truly Southern recipe!
Provided by jbrink1
Categories Bread Quick Bread Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
- Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
- Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
- Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 24.6 g, Cholesterol 2.4 mg, Fat 3.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 491.8 mg, Sugar 1.5 g
DUTCH OVEN HOECAKES
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 8 to 10 (3 to 4-inch round) cakes
Number Of Ingredients 7
Steps:
- Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.
- Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
- Cooktop: Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
- Outdoor coals: Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.
SWEET 'N' CORNY HOECAKES
Provided by Sunny Anderson
Time 35m
Yield 14 hoecakes
Number Of Ingredients 10
Steps:
- In a large bowl combine flour, cornmeal, sugar, baking powder, and 1 teaspoon salt.
- In a medium bowl, whisk the thawed corn, egg, milk, and vegetable oil. Pour into the bowl with the dry ingredients and combine. Allow to rest for 5 minutes.
- Preheat the oven to 200 degrees F.
- In a cast iron pan on medium-high heat, add enough vegetable oil to fill the pan about 1/2-inch deep. When the oil begins to swirl, add the batter in batches to the pan using a small ice cream scoop or 1/4 cup measure to make each hoecake. Gently spread into a circle, if needed. Flip the hoecakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
- Once the second side is golden brown, transfer the hoecakes to a baking sheet in a warm oven and continue making the rest. Serve with maple syrup.
Tips:
- Use a well-seasoned Dutch oven. This will help prevent the hoecakes from sticking and will give them a nice, even cook.
- Be careful not to overcrowd the Dutch oven. Otherwise, the hoecakes won't cook evenly.
- Cook the hoecakes over medium heat. If the heat is too high, the hoecakes will burn on the outside before they're cooked through.
- Flip the hoecakes once during cooking. This will help them cook evenly.
- Serve the hoecakes warm with your favorite toppings. Some popular options include butter, syrup, honey, or fruit.
Conclusion:
Dutch oven hoecakes are a delicious and easy-to-make breakfast or snack. They're perfect for camping trips, picnics, or potlucks. With a few simple ingredients and a little bit of time, you can enjoy these delicious hoecakes anytime you want.
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