GW Hoe Cake Recipe

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					                                    Hoe Cake Recipe
*This recipe was obtained from the George Washington’s Teacher Institute at Mount Vernon.

Ingredients:

8¾ cups white cornmeal

1¼ teaspoons dry yeast

1 egg

Warm water (110 degrees)

Shortening

Honey & butter



Yields: 20-25 large hoe cakes



Directions:

   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
      honey.

				
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