Hoe Cakes

Hillbilly Cookin’: Mountaineer Style, p. 7

2 cups cornmeal

½ teaspoon salt

2 tablespoons bacon fat or other shortening

1 cup hot water

1 ½ cup cold water

Mix salt in meal, then pour hot water on the mix, add enough cold water to thin the mush till it will pour sort of slow out of the bowl. Add melted fat. Drop batter by spoonfulls on a hot griddle or skillet. 

They're like chunky little pancakes.

Turn till both sides are brown.

They should be kind of crisp. But not extra-crispy.

Served simply as a side dish for some well-seasoned chicken breast.

My Rating: 3/5 "If you're in the game for flavor, don't play with these. They have a pleasant overall effect, though, thanks to the butter, and might make a nice side for something more flavorful or do well souped up with more butter or maple syrup. Really they're not bad - you're just eating the plainest of all the cornbreads. Try them so you can enjoy the taste of Early Americana, and if you don't like them it'll just make you appreciate the marvel of modern cooking even more. (Eat them fast, though, because they don't keep for long.)"