Title: Cornmeal Hoecake
Categories: Bread Breakfast History Reenactment
Yield: 6 Servings

2	c	Sifted corn meal
		Cold water to mix
1/2	ts	Salt

Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter.

1928 DULL, Mrs. S.R. Southern Cooking Grosset & Dunlap, New York

MM Format by John Hartman Indianapolis, IN

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