Hoecakes are a tradition all along the Atlantic Seaboard. They are also called Johnnycakes, or Journey cakes. The cakes originated from the Native Americans and some food historoans belive that the name Johnnycake comes from the colonial pronunciation of Shawnee cake.
There are as many versions of recipes for Hoecakes as there are families along the East Coast. Some call for flour, some are more sweet and fluffy like a thick pancake. We chose a version without flour so that it would be gluten free. Have fun experimenting with the many versions of this very traditional American food.
2 Cups Jimmy Red Cornmeal
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking powder
1 cup buttermilk (or whole milk) 1 cup water
butter, green onions and syrup for serving
In a large bowl combine the cornmeal, salt, sugar and baking powder.
Pour the milk and water into a sauce pan and heat until small bubbles start to form around the edge of the pan.
Immediately pour the heated milk mix into the cornmeal mixture and whisk together until the batter is smooth.
Add butter or bacon fat to a cast iron skillet and heat to medium high. Spoon the batter onto a hot skillet, forming 3-inch cakes and being careful not to crowd the pan. Cook 3-4 minutes perside until golden brown.
Serve immediately with butter and chopped green onion on top. Serve with maple syrup. (we suggest Bob’s Finest Kind Smoked Maple Syrup.)
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