Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. how about let's make some hoe cakes!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. I think it makes a just perfect vehicle for sopping up some pot likker from a big ole pot of greens, with some pintos or a big bowl of soup, though they make a great bread dish for just about any meal really, especially in the heat of the summer when you want bread but don't want to turn on the oven. This blog is a current blog of my recipes, and this recipe is a modern version of fried cornmeal hoe cakes, an adaptation of Paula Deen's Hoecake recipe, which is a signature feature at her Savannah restaurant that comes to your table like a bread basket does elsewhere. We aren't trying to recreate recipes from The Great Depression, nearly 90 years ago, where folks had limited supplies of things. Apples and oranges folks!Īnd while I'm at it, please also understand this isn't a historical page. Hoe cakes, like this recipe, are more like a cornbread batter, that's dropped in a skillet of hot oil in little medallions, similar to pancakes, and fried.
It's then usually fried in hot oil, though also is added to top of things like greens and steamed. Once the boiling water is mixed in and the mixture is just cool enough to handle, but still very hot, it is hand-formed into a small pone in the palm of the hand, which gives it that classic oval shape it's known for.
The boiling water is added to the cornmeal which starts the cooking process of the meal. Hot water cornbread in its purest form is simply plain ol' yellow all-purpose cornmeal (not cornmeal mix, not self-rising cornmeal), a pinch of salt, and boiling water. cornmeal hoe cakes are also not hot water cornbread.Īre they similar? Yes, somewhat. and everybody knows, you gotta have either cornbread or else some hoecakes to go with! Course these little hoecakes are pretty good all on their own too. This was a reader request from one of our Facebook family members Sarah, and since The Cajun brought me home a literal armload of collard greens, I thought I would bump up the request since I clearly had greens in my near future. The method was later adapted by cooking the bread on the blade of a hoe, and that is how it got its name, though some folks dispute that. I have read that hoecakes likely started with Native Americans who apparently cooked these on hot rocks inside an open fire. It's the perfect companion to a mess o'greens, or for breakfast or as a sweet treat when drizzled with a bit of syrup.
The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil. Scroll through for 20 ideas of what to eat with tomato soup, including simple salads, twice-baked potatoes, and, of course, grilled cheese sandwiches.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! Fried Cornbread - Southern Cornmeal HoecakesFried cornbread, is also known as cornmeal hoe cakes and corn cakes, and sometimes Johnnycakes, is a sort of fried cornmeal flatbread - kind of like if you took cornbread batter and skillet fried it like a pancake. Or, kick the indulgence factor up a notch and opt for heartier foods, such as mozzarella sticks, risotto, potatoes, or even meatloaf. Lighter sides, such as green salads, can hold their own against tomato soup without compromising its flavor. The key is to work with foods that will complement tomato soup's trademark acidic and slightly sweet notes. However, as the existence of the grilled cheese sandwich proves, tomato soup is always better when it's served alongside a contrasting dish or dipping vehicle. 18 Recipes to Eat With Tomato Soup Simple yet satisfying, tomato soup is one of the most classic comfort foods around.