Cornbread, Hoe Cakes and Hushpuppies

» Joy Butler - Cornbread

Things have been so busy I'm just now getting around to reading this article. It's so well written though, I could almost smell the cornbread cooking. I've made it both baked and fried but actually prefer the moistness of the fried version and it goes so well with so many foods. I also love the oniony flavor of hush puppies and can make a meal of them with a bowl of cole slaw. I want to try your recipe.

It seems I heard somewhere once that "hoecakes" were so named because the pioneers used to make them over open fires and would turn them with a hoe.

-- posted by Joy Butler

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» Tery - Re: Cornbread

In response to message posted by JButler:

Hi Lisa,

I have to tell you this. I am originally from Long Island, New York and I was born and raised there for 31 years!

Well, I moved to South Carolina 5 years ago. When my family(husband and kids) and I first got to S.C.(The very first night we moved there) we went out to dinner to a restaurant called, The Outrigger. Well, we ordered dinner and I was dying for BREAD! Being an Italian Girl, Bread is a must with dinner, well... we got these round balls and I was like... what are these? HUSH PUPPIES, of course.

Now, I love them. Never thought of having them with dinner.LOL But they are sooooo goooood!

I always love reading your articles, and YES! I print them out.

-- posted by Tery

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» jerrib - I notice

your recipes call for yellow cornmeal. In my family that was a given, which surprised me when we moved to Utah once. The store I first shopped at only had white cornmeal. Can't imagine cooking with anything but yellow!

-- posted by jerrib

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» recipe_addict - Jiffy Mix Cornbread

I like to add about a cup of grated cheese to the batter and mix it up real good, then let it crown for 5 minutes before I pour it into my pan that I cook it in. I love it with cheese!!

-- posted by recipe_addict

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» CulinaryJen - ISO: Hot Water Cornbread Recipe

Hello!

Someone has asked me to find a Hot Water Cornbread recipe. Can anyone help?

-- posted by CulinaryJen

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» mastiffs2005 - Re: ISO: Hot Water Cornbread Recipe

In response to message posted by CulinaryJen:

Gotcha covered Jen...

Get a small saucepan of water boiling and dump about 2 cups of self-rising cornmeal in a bowl... once the water is at a good rapid boil, start pouring it into the cornmeal and stir... you'll get the consistency of thick grits. (Sorry, this isn't a more measurable recipe... you're looking for texture).

Then heat up your griddle or cast iron skillet and drop a couple of tbsp of butter in there... Get your water running in the sink and wet your hands...

Then scoop a spoon of your batter out into your hands (that might help you see how thick it needs to be) and pat into a patty about the size of your hand, and 1/2" or so thick... drop these patties into the buttered skillet.

You'll flip and brown on both sides until good and crunchy on the outside. After you take them out of the skillet, salt them.

That's it... hope it's clear enough, but it's an old country type cornbread and there aren't any strict ways of doing it LOL

Let me know if you have questions. And thanks for stopping by!

Love & Hugs,
Dar

-- posted by mastiffs2005

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