Grandma Hill's Hoecakes

Deep Run Roots

I didn't grow up with hoecakes, which is not surprising considering my mother was from PA and my father was from Scotland, but neither did my NC born and raised husband. So I think it's probably a family thing. Whichever cornmeal bread the family liked (or liked making) becomes the standard. My husband's family made hushpuppies and pans of fluffy cornbread.

Grandma Hill's Hoecakes are like a mini version of the corn pone (https://cookwithheather.com/Deep-Run-Roots-Moms-Cornpone/) or old-fashioned corn bread (https://cookwithheather.com/Whole-Hog-BBQ-Old-Fashioned-Cornbread/) we've made before. Since they're unleavened, the larger version can be a bit too dense for some people, and it doesn't reheat very well. But they are basically only the best parts of the larger version -- the crispy brown edges all the way around. And they reheat pretty well, as long as you use the oven, and not the microwave.

I am sure you could make these without the onion if you don't like them (or are allergic), but if you can you should try it with them the first time. Even though my family doesn't like onion in our hushpuppies, I think it works well in these.

I found this recipe online, but it calls for self-rising cornmeal. I did triple check the book, and it does not include that. Otherwise, it is the same, and you can find that here: https://patijinich.com/grandma-hills-hoecakes/

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