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Back Yard Boss Book
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Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Hoe Cake Corn Bread

Two and one half cups white corn meal (plain)
Two table spoons of flour
One half cup shortening
Water as needed to gain desired consistency
Tea spoon salt

I have heard hoe cake, stove top corn bread, hot water corn bread most of my life, I thought when my someone mentioned whole cake I figured the reference was to stove top corn bread or hot eater corn bread. The stove top corn bread and hot water corn bread is born of the hoe cake. This was done by field hands when no other methods were feasible, they would clean the blade of the hoe and hold it over an open fire. Usually they only had corn meal and water; they would mix water and corn meal and cook it on the hoe blade, thus hoe cake. But we cook ours a little different. Pre heat a heavy skillet to medium high and add 1/4 cup of oil. Mix the corn meal flour and salt with salt in a bowl, add hot water (do not use boiling water) and mix well with two table spoons shortening. Spoon the batter from the bowl and make biscuit size balls in your hand and press them flat, place them in the skillet not touching each other for about ten minutes, turn them over and cook the other side. This should yield about eight pieces of hot water corn bread.
You can use this same recipe and make whole cake corn bread. Mix a little more water so the batter will run slightly, and pour the entire bowl contents into the skillet. With a spoon smooth the top where needed. It’s a little tricky turning over. Take a plate that will fit into the skillet and wet it water, now place it over the corn bread that’s still in the skillet. Use a pot holder and grasp the skillet by the handle and lift from the heat and turn it over at the same time transferring the corn bread from the skillet to the plate, be very careful with this step. It should only be attempted by able adults. Replace the skillet to the burner and slide the corn bread from the plate back to the skillet. The whole cake is turned over; this is also called hard tack corn bread among many other names. The hot water , hard tack, stove top, whole cake corn bread is usually served with greens or beans that product pot liquor  (pot liquor is the juice produced when you cook beans or greens).

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