For the Celiac in your life, traditional Hoe Cakes are an easy ‘unbread’ to make. They can make a tasty alternative to pancakes when drizzled with honey or syrup. Or serve them plain with soup, chili, or sausage gravy for a change from crackers, bread, or biscuits.
16 wz (453.5 g) Yellow Cornmeal (glutenfree, of course!)
16 fz (473 mL) Boiling Water
Enough high heat cooking oil to fill the pan to frying depth (I prefer a 50/50 blend of peanut and sunflower oils, but you can use any mild-flavored cooking oil)
Preheat oven to 200 degrees F (94 degrees C).
Heat the oil in a heavy-bottomed frying pan over medium heat (or flame). Oil is ready when water droplets flicked over it ‘dance’ across the surface and evaporate.
Combine the first two ingredients in a large mixing bowl.
Stir in the boiling water. Mix until well combined.
Cover and let rest for 3-5 minutes, or until cool enough to shape without burning your hands.
Coat your hands with salad oil. Shape cornmeal mixture into palm-sized patties and use a spatula to gently slide into hot oil.
Fry until golden brown on both sides, trying to flip them only once.
Drain over pan before placing on a warm plate or platter in the oven to keep warm until you are ready to serve them.
VARIATIONS (This basic recipe can easily be modified to be sweet or savory, depending on your preference):
Add your favorite grated cheese to make ‘Cheesy Hoes’
Swap 1/4 of the boiling water with honey to make ‘Hot Sticky Hoes’
Add minced parsley or spinach, plus chopped Prosciutto to make ‘Green Hoes with Ham’
Add minced garlic to make ‘Stinky Hoes’
Use blue cornmeal flour instead of yellow for ‘Blue Suede Hoes’
As you can see, my family has fun with both the variations and the names we give them, but why bother to play with your food if it isn’t any fun?