Thursday, November 27, 2008

Hoecake Cornbread

2 cup plain enriched white cornmeal, sifted

2 1/2 cup water

1 tsp salt


Mix the cornmeal, water, and salt; let it sit for a few mintues. Spray a flat hoecake skillet with nonstick cooking spray and drizzle with about 1 1/2 tbs oil. Preheat skillet over medium heat. Pour about 3 ladles of the batter on the skillet. The batter will sizzle and have a lacy appearance; if it looks too thick, add a bit of water. WHen the edges are slightly brown, carefully flip the hoecake over and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

No comments: