Best 3 Riverhouse Corn Bread Onion Hoecake Recipes

**Cornbread and Onion Hoecake: A Journey Through Southern Delights**

In the heart of Southern cuisine, two delectable dishes, cornbread and onion hoecake, take center stage. These iconic recipes, brimming with history and flavor, promise a tantalizing culinary experience. Cornbread, a staple of Southern cooking, is a moist, slightly sweet bread made from cornmeal, with a golden crust that hints at the warmth and comfort it holds within. Onion hoecake, a lesser-known but equally delicious dish, is a savory pancake made from a combination of cornmeal and wheat flour, speckled with sautéed onions and boasting a crispy exterior and a tender, flavorful interior. Embark on a culinary journey through the South, where each bite of cornbread and onion hoecake tells a story of tradition and culinary mastery.

Here are our top 3 tried and tested recipes!

RIVERHOUSE CORN BREAD (ONION HOECAKE)

Riverhouse Corn Bread (Onion Hoecake) image

Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.

Provided by Leslie in Texas

Categories Grains

Time 32m

Yield 30 hoecakes

Number Of Ingredients 7

Ingredients

2 cups self-rising white cornmeal
1 1/2 cups loosely packed chopped green onions (white and light green parts only)
1 cup self-rising flour
2 teaspoons sugar
1 1/2 teaspoons salt
2 1/4 cups cold milk
vegetable oil

Steps:

Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
Heat 1/4 inch oil in large skillet over medium-high heat.
Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
Remove using slotted spatula and drain on paper towels.
Serve hot.

Nutrition Facts : Calories 29.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.6, Sodium 179, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 1.1

SOUTHERN CORNMEAL HOECAKES

Southern Cornmeal Hoecakes image

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup!

Provided by The Southern Lady

Categories bread

Time 25m

Number Of Ingredients 5

Ingredients

1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk (too)
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil for cooking)

Steps:

Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES

Fried Cornbread - Southern Cornmeal Hoecakes image

A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!

Provided by Deep South Dish

Categories Bread

Time 30m

Number Of Ingredients 10

Ingredients

1 cup self-rising flour
1 cup all-purpose cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar, optional
3/4 cup buttermilk
1/3 cup water
2 large eggs, beaten
1/4 cup cooking oil or bacon drippings
1 tablespoon butter

Steps:

Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.
Add buttermilk, water and eggs; mix well.
Heat oil and butter in a cast iron skillet over medium-to-medium high heat and drop batter by 1/8 cup measure into the hot skillet to form small medallions.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on rack.
Serve immediately with warm syrup or honey butter for breakfast, as a snack, or as a savory bread. Dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure your baking powder and baking soda are fresh and active.
Do not overmix the batter, as this can result in a tough hoecake.
Cook the hoecakes over medium heat so that they have time to cook through without burning.
Serve the hoecakes hot with your favorite toppings, such as butter, honey, or syrup.

Conclusion:

Riverhouse Corn Bread Onion Hoecakes are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them plain or topped with your favorite ingredients, these hoecakes are sure to be a hit.