Riverhouse Corn Bread (Onion Hoecake)

Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.*

Ready In:
32mins
Yields:
Units:

ingredients

  • 2 cups self-rising white cornmeal
  • 1 12 cups loosely packed chopped green onions (white and light green parts only)
  • 1 cup self-rising flour
  • 2 teaspoons sugar
  • 1 12 teaspoons salt
  • 2 14 cups cold milk
  • vegetable oil

directions

  • Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
  • Heat 1/4 inch oil in large skillet over medium-high heat.
  • Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
  • Remove using slotted spatula and drain on paper towels.
  • Serve hot.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
Contributor
"Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.*"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Smitherman
    My uncle, Larry W. Travis, opened the Riverhouse Restaurant in Tarpon Springs, Florida in the 1980s, and these cornbread cakes were a favorite of everyone. Even all these years later, when food comes up in conversations around here, everyone remembers that restaurant and wishes it were still around. All the food was great, as well as the atmosphere. We all miss it, and him.
    Reply
  2. Patty_Lane
    I worked at the Riverhouse where these were served. The owner, 'Larry', got this recipe from his grandmother. They are delicious and I can remember customers lining up at the door for a seat in this establishment (now closed). The hoecakes are flecked with onion and should present somewhat flat and cooked to a golden brown but not overcooked. Great with shrimp or great by themselves.
    Replies 1
  3. tryityoulllikeit
    I first had these delicious Hoe Cakes at the Riverhouse Restaurant in Tarpon Springs over 27 years ago. My Aunt ( who lived in Tarpon) asked the owner for the recipe and I have been making them ever since ! In fact I am making them as I write this. Simple easy and great ! Too bad the restaurant is gone, it was a true local gem.
    Reply
  4. Leslie in Texas
    Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.*
Advertisement