Total Time
48hrs 15mins
Prep 15 mins
Cook 48 hrs

Available through Mount Vernon historical tours, this recipe was given out to our class.

Ingredients Nutrition

Directions

  1. Mix 4 cups of cornmeal with yeast and enough warm water to make a smooth but thick batter.
  2. Let rest overnight on counter or stovetop.
  3. Next morning, slowly add the rest of the cornmeal, plus the egg and again, enough warm water to make it a thick smooth batter.
  4. Heat the griddle and shortening.
  5. Stir each time before you pour spoonfuls of batter onto hot griddle.
  6. Make SMALL pancakes and serve with butter and honey on the side.

Reviews

(1)
Most Helpful

These hoecakes were good, but I guess I was expecting a taste a bit more like fried cornbread, and these were a bit too yeasty tasting for me. I will try these again and put less yeast in the mix. Thanks for posting the recipe.

CarolAT April 06, 2009

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