Hoe Cakes

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Don’t Be Confused About This Simple Quick Bread “Hoe Cakes”

We’re back at George Washington’s Mount Vernon! Once again, we’re joined by Deb Colburn and today she has a recipe for “Hoe Cakes”. A delicious and easy Cornmeal Pancake that you have to try!

Hoe Cakes are cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, Bahamas, Colombia, and Bermuda as well as in the United States and Canada.

The modern johnnycake is found in the cuisine of New England,[3] and often claimed as originating in Rhode Island.[4] A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and sometimes sweetened. In the Southern United States, the word used is hoecake, although this can also refer to cornbread fried in a pan.

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