Hoe Cake
Ingredients
Directions
Make the batter
Make a very stiff batter with water and cornmeal.
Add coarse sea salt to taste.
Cook and serve
Grease a griddle and pour on a large cake of the batter.
Pat it down and cook slowly.
Turn the cake when the bottom is done.
Serve on a large plate for breaking off pieces.
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 main structure of the cake as it cooks and sets.
- Water
- Hydrates the cornmeal so it forms a stiff, cohesive batter.
The step that matters
Cook slowly and turn when the bottom is done. Cooking slowly lets the interior set through without the outside burning. Turning only once the bottom is cooked keeps the cake intact and lets it brown evenly.
“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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