Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Hoecakes - In the American South, delicate cornmeal flatbreads known as hoecakes.

Share

Lobo
Moderator
Moderator

Posts : 17713
Thanked : 870
Join date : 2013-01-12

Hoecakes - In the American South, delicate cornmeal flatbreads known as hoecakes.

Post by Lobo on Wed 20 Jan 2016, 8:27 pm


Hoecakes

Be the first to Write a Review
Prep Time:   15 minutes    
Cook Time:   15 minutes    
Servings:   4  
In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken.


  • Printer Friendly Version


  • 12

Ingredients:


  • 1 cup fine-grind cornmeal
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 2 Tbs. sugar
  • 2 Tbs. finely chopped green onion, white and
      light green portion
  • 1 egg
  • 1 cup buttermilk
  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. canola oil

Related Recipes


  • Barbecued Chicken >


Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

Directions:

Prepare a medium fire in a charcoal grill. Place a Griddle-Q on the grill grate. With the lid open, preheat for 5 to 10 minutes.

Meanwhile, in a bowl, stir together the cornmeal, baking powder, salt, sugar and green onion. Add the egg, buttermilk and butter and whisk to combine.

Pour 1 Tbs. of the oil onto the griddle and spread with a spatula. Dispense or pour the batter onto the griddle in 2-inch circles. Begin by testing 1 or 2 hoecakes to see if the griddle is hot enough; they should be done when cooked for about 30 seconds per side. If the griddle is too hot, move the coals further away from the griddle. Repeat to cook the remaining hoecakes, adding more oil to the griddle as needed.

Transfer the hoecakes to a warmed platter and serve hot. Serves 4.
Williams-Sonoma Kitchen.

    Current date/time is Fri 02 Dec 2016, 11:53 am