Total Time
20mins
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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.

DaMama_rules May 30, 2007

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.

ladypit January 18, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a