Hoecake Mix (12.7 oz)
Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later on, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. This is where they get the name, “Hoe Cakes” also known as "Jonnycakes".
Serve Hoe Cakes as a bread, or by themselves for breakfast with maple syrup or molasses. They also make a nice accompaniment to main meals, especially when fried in margarine. Serve them with Chili!
In the summertime, when you want a hot bread, but don’t want to heat up the oven, this is the best choice. They cook right on top of the stove, without heating up the entire house. Good for camping and back packing too.
A Gluten Free version of those served at Paula Deen’s (Queen of Southern cookin‘) Lady & Son's Restaurant in Savannah, Georgia
Details12.7 oz. Hoecake mix in a resealable bag.
No buttermilk in your refrigerator? No problem! Replace buttermilk by adding 1 tablespoon lemon juice or white vinegar to a measuring cup and filling with milk to the 1-cup line; let stand for 5 minutes.