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Under the Apron String: Grandma Rose's Hoe Cakes



For many years we filled our flour needs by doing business with the Pulaski Pearl Mill. My first memory is of 5 pound muslin bags of flour and then later, paper bags took the day. Grandma and Grandmommie used the muslin sacks for making the girls’ dresses, boys’ shirts, dish cloths and even diapers. One did not throw anything away that could be repurposed.

In the fall, our family loved a nighttime supper of fried potatoes, greens, pork roast and these hoe cakes. On a busy day, a favorite meal of mine includes hoe cakes and roast beef, potatoes, carrots a la crockpot.


Between the Super Bowl today and Valentine’s Day tomorrow, this week is an especially busy one for food preparation. Hoe cakes are the perfect, easy midweek meal to take a break from hours spent in the kitchen


Ingredients

1 1/2 cups self rising cornmeal mix 1 beaten egg

1 cup buttermilk

1 tablespoon cooking oil


Directions

  • Mix all ingredients together.

  • Heat a greased ten inch skillet or a griddle. To tell if the pan is hot enough, sprinkle flour on the surface of the skillet or griddle and look for a sizzle.

  • Spoon 1 tablespoon of the batter into small circles until the skillet or griddle is filled. Cook until tiny bubbles appear on the surface (about 2 minutes) and flip to cook the other side.

  • Hoe cakes can be reheated by sprinkling water on their little faces and heated at 350 for 2 minutes.

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