Best Riverhouse Corn Bread Onion Hoecake Recipes

THE BEST HOE CAKES (AKA FRIED CORNBREAD OR CORNBREAD CAKES)

Steps:

• Mix the Jiffy Yellow Corn Muffin, egg, 1 cup of buttermilk, and 1/3 cup water in a mixing bowl.
• Heat a cast-iron skillet or 9-inch non-stick frying pan on medium heat. Add a bit of butter and let it melt.
• Add 1/4 cup of the batter to the pan and fry for about two and half minutes.
• Flip and fry the other side for two and a half minutes.
• Transfer to a plate and repeat the process.
• Serve with butter, jam, or maple syrup.

SOUTHERN CORNMEAL HOECAKES

Steps:

• Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

RIVERHOUSE CORN BREAD (ONION HOECAKE)

Steps:

• Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
• Heat 1/4 inch oil in large skillet over medium-high heat.
• Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
• Remove using slotted spatula and drain on paper towels.
• Serve hot.

FRIED CORNBREAD (AKA HOE CAKES)

Steps:

• 1. Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
• 2. Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.

HOECAKES

Steps:

• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In another bowl, beat eggs, buttermilk, water and 1/4 cup oil with whisk. Add to dry ingredients; stir just until combined.
• In cast-iron or other heavy skillet, heat about 2 tablespoons oil over medium heat. For each hoecake, pour about 1/4 cup batter into hot skillet. Cook until browned on both sides. Repeat with remaining batter, adding more oil to skillet as needed.

YELLOW CORNMEAL HOE CAKE

Steps:

• Put water on to boil. In a large cowl combine the cornmeal and salt. When the water boils, measure it in a metal or tempered-glass measuring cup and measure 2 full cups water. Pour the boiling water over the cornmeal and stir. The cornmeal will swell up, absorbing the water and making a very thick mash. Heat a very well oiled large skillet over medium high heat, re-oiling the pan after each batch. Scoop out about ¼ cup of hot mash and shape into a patty. Fry the cakes in hot oily skillet until brown & crispy on both sides.

HOECAKES

Steps:

• In a medium size bowl, stir together the cornmeal, baking powder, salt, sugar and green onion.
• Add the egg, buttermilk and melted butter; whisking to combine.
• Preheat a griddle until drops of water sizzles when sprinkled on the griddle; lightly oil with canola oil.
• Pour approximately 1/4 cup of batter onto preheated griddle and allow to form into 2 inch circles.
• Cook the hoecakes until bubbles form, turn and continue cooking until cooked through.
• Place on a warmed serving platter; serve hot.

HOECAKES

Steps:

• Mix 4 cups of cornmeal with yeast and enough warm water to make a smooth but thick batter.
• Let rest overnight on counter or stovetop.
• Next morning, slowly add the rest of the cornmeal, plus the egg and again, enough warm water to make it a thick smooth batter.
• Heat the griddle and shortening.
• Stir each time before you pour spoonfuls of batter onto hot griddle.
• Make SMALL pancakes and serve with butter and honey on the side.