Hoecakes

"Pan-fried corn bread. Most southern people don't consider the high rise sweetened stuff corn bread. This is more like corn bread in the south. I add the peppers and onions. Use olive oil to make more heart-healthy. Great with collards."
 
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Ready In:
20mins
Ingredients:
6
Serves:
3
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ingredients

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directions

  • Mix ingredients together (except olive oil).
  • Let stand a few minutes.
  • Heat non-stick pan to low-medium heat.
  • Add the olive oil.
  • Pat down carefully to resemble a large pancake (mixture should be thick).
  • Cook slowly.
  • Use a large dinner plate to put over hoecake so you can flip it without breaking.
  • Cook till light brown.
  • Best to cook slowly.
  • Great with any southern meal.

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Reviews

  1. I am from the deep, deep south(any further south and you would be kissing fish in the gulf of Mexico), and this hoecake recipe is as good as any I have ever come across. I have used the onions before but never the peppers and they made a delightful new addition. Excellent with field peas and collard greens.
     
  2. Well, I messed this up and added some olive oil to the cornmeal mixture instead of the pan! Then I just sprayed the pan with cooking spray. Next time I will omit the oil and just spray the pan. Not a ton of flavor so serve it with something that does have flavor. I think it would be pretty good crumbled under a bean stew.
     
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RECIPE SUBMITTED BY

I am a 40 something mother of 3. Two children 20 and older and one child age 4. I like to grow some of my own food. Peppers and onions are a must. Love going to church, second-hand stores, old sewing machines and the beach.
 
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