Riverhouse Corn Bread (Onion Hoecake)

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READY IN: 32mins
UNITS: US

INGREDIENTS

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