Hoe Cake Recipe
*This recipe was obtained from the George Washington’s Teacher Institute at Mount Vernon.
8¾ cups white cornmeal
1¼ teaspoons dry yeast
Warm water (110 degrees)
Honey & butter
Yields: 20-25 large hoe cakes
1. In a large container, mix together 4 cups white cornmeal, 1¼ tsp dry yeast, and
enough warm water to give the mixture the consistency of pancake batter (probably 3-
4 cups). Cover and set out overnight.
2. In the morning, gradually, add remaining cornmeal, egg, and enough warm water to
give the mixture the consistency of pancake batter (about 3-4 cups). Cover and set
aside for 15 to 20 minutes.
3. Add shortening to a griddle or skillet and heat until water sprinkled on it will bead up.
4. Pour batter, by the spoonful, onto the hot griddle. (Note: Since batter has a tendency
to separate, you will need to stir it well before pouring each batch) When the hoe cake
is brown on one side, turn it over and brown the other. Serve with warm butter and