Lace Hoe Cake Cornbread Recipe, Whats Cooking America (2024)

FAQs

Is hot water cornbread the same as hoe cakes? ›

Old-fashioned hot water cornbread—also known as corn pone, hoecakes, or corn dodgers—is a simple yet simply delicious Southern dinnertime staple.

Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona.

A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the term used is hoecake, although this can also refer to cornbread fried in a pan.

The simplest are hoecakes, a mixture of cornmeal, water, and salt, so named because they were originally baked on the flat of a hoe over a wood fire. Johnnycakes and corn pone are somewhat thicker cakes that may have added ingredients such as fat or wheat flour.

It is commonly called "cornbread" in the Southern United States and is not known by a different name in this region. Cornbread is a simple bread that is made by mixing cornmeal, flour, salt, baking powder, and milk to form a batter, which is then baked in the oven.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

What do Southerners call pancakes? ›

Pancakes are sometimes called hoecakes in the South. Most Southerners are familiar with lacy cornbread, aka hot water cornbread. A hoecake is a rustic fried version of a pancake made with ground cornmeal.

Tom Selleck – Sometimes Better Than Sex Cake or Robert Redford is a Midwest dessert that is a shortbread crust, chocolate pudding layer, and cream top. I cannot tell you why this dessert is called Tom Selleck.

corn-pone. [ kawrn-pohn ] show ipa. adjective. of or characteristic of an unsophisticated rural person, especially from the South: a corn-pone accent.

The recipe originated with Native Americans and subsequently was utilized by enslaved people and European settlers alike.

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

It is called hot water cornbread because you add boiling water to the cornmeal to soften and cook it a bit. How do you store hot water cornbread? Hot water cornbread is best eaten the day you make it. If you need to store it, place it in an airtight container.

A Johnny cake recipe makes a thinner batter that is fried into rounds, essentially making cornmeal pancakes. Cornbread is made with baking soda or baking powder to give it a bread-like lift and texture and is oven-baked in a baking dish and cut into squares for serving.

Polenta is made from ground cornmeal, so it is possible to use it as a substitute for cornmeal in a cornbread recipe. However, it's important to note that polenta has a coarser texture and may be less finely ground than cornmeal, which could affect the texture of the cornbread.

hoecake (plural hoecakes) (dated, Southern US) A type of cornbread or cornmeal cake, made with water and salt. It was originally baked before the fire or in the ashes on a type of iron pan called a hoe; in modern times, it is fried in cooking oil in a skillet.