REC- Butter Bite Hoecakes
This is from Martha White Southern Sampler Cookbook.
Butter Bite Hoecakes
Crisp little corn cakes that get their characteristic flavor & texture from scalding the corn meal before frying.
Vegetable oil or shortening for frying
1C self- rising corn meal mix
1 3/4C boiling water
butter or margarine(optional)
In large skillet, heat 1/4 inch deep oil over medium heat until a drop of water sizzlies when dropped in skillet. Place corn meal in large mixing bowl. Gradually stir boiling into corn meal. Continue to add boiling water in small amounts as batter thickens. Batter should be thick enough to hold its shape, but not stiff. Drop batter by large spoonfuls into hot skillet. Fry in one side until golden brown; turn & fry on other side until golden brown. Serve hot with butter, if desired. Makes about 10 hoecakes.
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