Recipe by Traci-in-Cali
"My mother-in-law is from Arkansas and she's passed this recipe on to me. Apparently people would cook these little corn cakes on the flat end of a hoe and that's how they got their name! You can substitute buttermilk or yogurt for the milk."
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I thought these were very tasty - excellent with chili! They are incredibly simple to make. My recommendation is to let the batter sit for several minutes before dropping onto the hot griddle. It thickens up a bit when it sits. Thanks for a keeper!
Sorry, I followed the recipe to a T but unfortunately I didn't care for these hoe cakes at all. Really gritty.
I agree with the comment to let the batter sit a few minutes to thicken however, still, the cakes were thin and dense with a bland flavor. They may be better as a side to chili or as a crepe with lots of sugary, wet toppings. Guess we prefer our corn cakes fluffy and sweet. I will try other recipes until I find "the one". Thanks.
we were on a tight budget w/ a bunch of pulled pork from my MIL.i found some dried pinto beans in the pantry. i made some from scratch stovetop baked beans w/ the pork. served them in a bowl and topped them off w/these awesome hoe cakes. i did add some chopped jalapeno from the garden and some leftover crumbled bacon to the cakes. turned out great. thanks for an inexpensive recipe!
This was a very simple and tasty recipe! I did have a little problem with the milk separating from the batter mixture, but that might have happened because I mixed the liquids into the dry ingredients, instead of vice versa. These cakes were tasty; my family liked them with butter and brown sugar. I tried sour cream and chives, which was delicious! Thanks for sharing!
These were very good! I didn't want to make a whole pan of cornbread to go with leftover Navy bean soup and I remember this recipe. I had never had a hoe cake before but it brought back childhood memories for my husband! I think they would be excellent in the morning drizzled with honey or syrup as well! I'll be making these again!
I mixed up a half batch and it was so thin (about like grainy thick cream) so I added half as much whole wheat flour as the cornmeal. Fried the batter (now about like pan cake batter) covered it with thick bean soup and it was very good. I would rate it as soul food. guten appatit!
Added about 1/3 c. flour and let it sit a bit to thicken as suggested, and was pleasantly surprised at how good these were. Served them with a bean soup. They reminded me of the cornmeal mush my Grandma used to make when I was a kid. My daughter ate one with syrup and really liked it that way, too. My parents ate with us, and dad asked for the leftovers!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
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