Best 4 Hoecakes Recipes
Hoecakes, also known as journey cakes, ashcakes, or johnnycakes, are a type of flatbread that originated in the Southern United States. They are made from a simple batter of cornmeal, flour, salt, and water, and are cooked on a hot griddle or skillet. Hoecakes have a slightly crispy exterior and a soft, fluffy interior, and are often served with butter, syrup, or other toppings.
This article provides three different recipes for hoecakes:
1. **Basic Hoecakes:** This is the classic recipe for hoecakes, made with just a few simple ingredients. The resulting hoecakes are delicious and versatile, and can be served with a variety of toppings.
2. **Sweet Potato Hoecakes:** These hoecakes are made with mashed sweet potatoes, which give them a slightly sweet and moist flavor. They are perfect for a breakfast or brunch dish, and can be served with butter, syrup, or fruit.
3. **Bacon and Cheddar Hoecakes:** These hoecakes are made with bacon and cheddar cheese, which give them a savory and flavorful twist. They are perfect for a lunch or dinner dish, and can be served with your favorite sides.
No matter which recipe you choose, you are sure to enjoy these delicious and versatile hoecakes.
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.
CORNMEAL HOECAKES
Bob's Red Mill makes a coarse cornmeal that's perfect for these, but don't stress if you can't find it. A finer grind will just have less crunch.
Provided by Barrel & Ashes, Studio City, CA
Categories Side Cornmeal Bake Cake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
- Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
- Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.
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.
SOUTHERN HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)
Provided by msippigrl
Number Of Ingredients 2
Steps:
- Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf
Tips:
- Cast iron skillets hold the heat evenly, resulting in perfectly cooked hoecakes. If you don't have one, you can use a heavy-bottomed non-stick skillet.
- Make sure the cooking oil is hot enough before adding the batter. This will help create a crispy crust.
- Don't overcrowd the skillet. Cook the hoecakes in batches if necessary.
- Flip the hoecakes carefully. They are delicate and can easily break.
- Serve the hoecakes hot with your favorite toppings. Butter, honey, and syrup are all classic choices.
Conclusion:
Hoecakes are a delicious and versatile Southern dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and satisfying meal, give hoecakes a try.
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