The recipe calls as the famous president breakfast of cornmeal hoecakes because President Abraham Lincoln and George Washington used to eat in their breakfast. Abraham Lincoln once said- “he could eat corn cakes twice as fast as two women could make them”, is according to Donna McCreary’s cookbook “Lincoln’s Table”. Besides, Hoecakes were favorite foods of the president George Washington.
Basically, cornmeal hoecakes are fried cornmeal patties, which come with the simple recipe. This is not only an awesome cooking recipe but easy to prepare as well. Cornmeal hoecakes are crispy, crunchy exterior and a soft mushy center because the syrup and butter are the frostings on the cake. These cakes get their name because slaves used to cook them in the fields on a garden hoe that says some sources. This is because a southern dish, Hoe Cakes also calls Cornmeal Pancakes, Johnny Cakes, Corn Pone, etc.
Total Time: 20 min
Prep Time: 5 min
Cook Time: 15 min
Yield: About 17 hoecakes
What You Need cornmeal hoecakes as Ingredients
- 1 cup self-rising flour
- 1 cup self-rising cornmeal, or from a mix
- 3/4 cup buttermilk
- 1 tablespoon sugar
- 2 eggs
- 1/3 cup plus 1 tablespoon water
- 1/4 cup vegetable oil or bacon grease
- Oil, butter, or clarified margarine, for frying
- You have to mix well all ingredients, without the frying oil.
- Take a medium or large skillet over medium for the frying oil or butter.
- By full tablespoons, drop the batter into the hot skillet where you must use about 2 tablespoons of batter for each hoecake.
- Fry as well as make each hoecake brown and crisp. Then, turn each hoecake with a spatula, and then brown the other side.
- This is because of removing each hoecake to drain on a paper towel-lined plate with a slotted spoon.
- You can keep the leftover batter in refrigerator for up to 2 days.