Cornmeal hoecake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted corn meal |
| ;Water, cold, to mix | ||
| ½ | teaspoon | Salt |
| Mrs. S. R. Dull, 1928 | ||
| Southern Cooking | ||
| Grosset & Dunlap, New York | ||
Directions
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.