Hoe Cake or Corn Pone
Ingredients
Directions
Prepare the dough
Combine Indian meal and salt in a bowl.
Moisten the mixture with boiling water or milk to form a dough.
Let the dough sit for a few hours until air bubbles form on the surface.
Shape and cook
Shape the dough into thick cakes.
Bake in the oven or cut into slices and fry in pork fat on a griddle.
Serve
Serve hot, breaking the cakes instead of cutting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Indian meal
- Provides the main body of the bread, forming the structure once moistened and cooked.
- Boiling water or milk
- Moistens the meal so it forms a cohesive dough that can be shaped.
The step that matters
Letting the dough sit until air bubbles form. Resting lets the meal absorb liquid and begin fermenting, so air bubbles appear on the surface. This gives the cakes a lighter texture than a dense, unrested dough would have.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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