Virginia Hoe Cake
Ingredients
Directions
Prepare
Stir water and salt into sifted cornmeal.
Beat vigorously for five minutes.
Cook
Spread the mixture on a well-greased hot griddle, about half an inch thick.
When brown on one side, turn and bake on the other.
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
- Cornmeal
- Forms the bulk of the batter and provides the corn flavor and structure of the cake.
- Water
- Hydrates the cornmeal so it forms a spreadable batter that cooks through.
The step that matters
Beating the batter for five minutes. Vigorous beating works air into the cold water and cornmeal mixture and hydrates the starch evenly, giving a smoother batter that spreads and browns more uniformly on the griddle.
“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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