Cornmeal hoecake

Yield: 6 Servings

Measure Ingredient
2 cups Sifted corn meal
\N \N ;Water, cold, to mix
½ teaspoon Salt
\N \N Mrs. S. R. Dull, 1928
\N \N Southern Cooking
\N \N Grosset & Dunlap, New York

Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter.

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