Hoe Cakes

My dad was a preacher and my mother often had to work outside the family home to make ends meet. So many times Dad cooked noon meals for us children. His cooking expertise was limited, but one of his favorites became hoe cakes. The first time dad made hoe cakes was when my mother was in the hospital having a baby—namely me. Thus, the memory of Dad’s first hoe-cake cooking adventure, came from my oldest sister, Mary, who remembered that he spread the batter out and it puffed up into a huge cake, but that it didn’t matter because it was so good to eat they ate it all

There are two basic types of hoe cakes—one being made with flour and the other with cornmeal. Dad’s version was made with flour. He would add some lard and milk to the flour, mix well and then pour it into an oiled, hot iron skillet. Bacon grease was used sometimes as the oil. He baked his in the oven. Once done, he would tip it out onto a plate and we would break off pieces to eat with butter.

Interestingly, the term “hoe cakes” originated during the 18th century, when slaves worked the fields all day using broad steel hoe blades that could be removed from the hoe handles. These blades were cleaned off; then used to cook the hoe cakes over a noon day fire. They would mix water with flour or cornmeal, brought from home, add a little grease; then pour it onto the hot blade to cook. Today, most folks (like me) make hoe cakes using frying pans or griddles.

Hoe Cakes made with flour

Basically this is biscuit dough rolled out or flattened down into a round disc. It can also be mixed and then poured into the pan without kneading the dough.

1 cup self rising flour

1 tablespoon butter

 ¼ to ½ cup buttermilk

Using your fingers mix the butter into the flour until it is fully incorporated. Then add the buttermilk. Mix well. Pour out onto a lightly floured counter space and lightly knead the dough as you would if making biscuits. Roll into a ball, flatten with your hands. Place into an oiled pan and fry for several minutes over medium heat, then turn it over and fry the other side.

This can also be baked in a pre-heated 425 degree oven. Increase ingredient quantities somewhat when using the oven and pour into a round pan that has been oiled. Bake about 20 minutes. Hoe cakes are best if eaten hot with butter. If you have a sweet tooth, add some jelly.

Hoe Cake made from flour. Break off a piece and slather with butter.

Hoe Cakes made with cornmeal

1½ cups self-rising corn meal

dash of salt

¼ teaspoon sugar

1 tablespoon self-rising flour

1 egg

3 Tablespoons canola oil, divided

½-¾ cup buttermilk

Mix above ingredients, including 2 tablespoons oil, mixing well. Heat 1 tablespoon of cooking oil in skillet. Spoon three or four small rounds of the mixture into the heated pan. Brown for several minutes, then turn the rounds over to brown on the other side.

This is especially good with soup or beans.

Hoe Cakes made with cornmeal.

Hoe Cakes ready to eat. Yum!

Dad’s recipe for Hoe Cakes can be found on page 104 and recipes for cornbread can be found on pages 106-108 of The Callie King Cockman Family Cookbook. 

I'm always interested in finding out how my recipes and thoughts are received. Please leave me a comment.

Maggie