Ingredients
8 3/4 cups white cornmeal
1/4 teaspoons dry yeast
1 egg
Warm water
Optional: You may want to add salt to the batter
Shortening or other cooking grease
Honey
Butter
Method
Sources
📖
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Dry greens and herbs — wet lettuce ruins vinaigrettes
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In large container, mix together 4 cups white cornmeal, 1 1/4 teaspoons dry yeast, and enough warm water to give the mixture the consistency of pancake batter (probably 3-4 cups). Cover and set on the stove or counter overnight. 2. In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and set aside for 15 to 20 minutes. 3. Add cooking grease to a griddle or skillet and heat until water sprinkled onto it will bead up. 4. Pour batter, by the spoonful, onto the hot griddle. (Note: since the batter has a tendency to separate, you will need to stir it well before pouring each batch.) When the hoecake is brown on one side, turn it over and brown the other. Serve warm with butter and honey.