Take some cornmeal, as much as you need, add some salt to taste; 2 cups
cornmeal and ½ tsp salt is about right. Over the cornmeal pour some
boiling water and make a stiff dough. Form little cakes about as big as
a pancake and put the cakes in a hot, greased with bacon grease,
griddle, but preferably iron skillet. If you have neither, then use
stainless as modern, non-stick pans just won’t do. Cook the hoecakes on
one side until it looks nice and brown; turn it over and brown the other
side. Take up and serve warm. Vegetable oil just won’t do in this
recipe. Bacon grease is superior. These little hoecakes are good with
vegetables, fried chicken, or eaten just plain with a drink of
buttermilk. While similar, these are not hushpuppies.







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