Also known as “scalded corn cakes” or “hot water corn cakes,” these hoe cakes were named for the legend that settlers would cook corn cakes on shovels or hoes over the fire. These cakes didn’t have leavening. The hot water cooked the meal and thickened it. And the texture of the cakes was scratchy on top, which is how they got their name in Texas called “scratch cakes.”Print
Cornmeal Hoe Cakes
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 mins
- Yield: 16 1x
- Category: Biscuits and Breads
- 2 cups water
- 1 teaspoon salt
- 1 1/4 cups The Old Mill White Cornmeal
- Vegetable oil for frying
- Place the water and salt in a saucepan over high heat. Bring to a boil. Once the water is boiling, turn off the heat and whisk in the cornmeal until smooth and thick. Turn the cornmeal mixture into a bowl, and place it in the refrigerator to chill for 20 minutes.
- When ready to fry, pour enough oil in a heavy skillet to measure 1 inch. Heat the oil over medium-high heat until 350 degrees or until hot. While the oil is heating, spoon (or form using your wet hands) the chilled cornmeal mixture onto a platter in 2- to 3-inch rounds that are about 1/2-inch thick. Slide 3 to 4 “cakes” into the oil at a time, and let them cook until well browned, about 4 to 5 minutes total, turning after they float to the top of the oil. Remove the corn cakes to a wire rack to drain. Repeat with the remaining cornmeal mixture. Serve hot with butter.