Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup white southern corn meal
- a small piece of butter
- one hoe cake is the pone mixture baked on a hoe
- one large cake
- 1/2 teaspn
- one side
Directions
One hoe cake is the pone mixture baked on a hoe or griddle in one large cake or in several small ones ¼-¾ in. thick.
Another--1 cup white Southern corn meal or Rhode Island meal, mix with ½ teaspn. salt and pour boiling milk or water over to make a batter thick enough not to spread. Drop by spoonfuls on well oiled griddle and press ½ in. thick. When nicely browned on one side, put a small piece of butter or a little oil on top of each cake and turn. Bake thoroughly. Serve hot. A teaspn. of sugar is sometimes added to the meal, but “no Southern cook would risk the spoiling of her corn breads by sweetening them.”
For campers, the batter may be spread on a floured oak board, the board slanted in front of the fire and the hoe cake baked “in its original way and with its original flavor;” or it may be baked on a smooth flat stone which has been heated and floured. Sometimes the scalded meal is allowed to stand for an hour or longer, then formed into cakes ½-¾ in. thick before baking.