Hoe Cake
Ingredients
Directions
Prepare
Put the Indian meal into a bowl.
Add the salt and enough boiling water to moisten, stirring to make a stiff batter.
Shape and cook
Take a tablespoon of the batter and press it into a thin round cake.
Bake on a griddle over the fire until done.
Serve
Pull apart and serve with butter.
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
- Forms the main body of the cake, giving it its structure and bulk.
- Boiling water
- Moistens the meal so it becomes a stiff batter that holds its shape.
The step that matters
Moistening the meal to a stiff batter. Cornmeal needs enough hot water to hydrate its starch so the batter holds together when pressed. Too little water leaves it crumbly and hard to shape, while too much makes it slack and sticky 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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