Hoe cake is a Southern bread that is cooked in an iron skillet, like cornbread. This recipe stems back to my great-great grandmother. My father has made this recipe for years, and it is always requested from his grandchildren. A slice of hoe cake will warm your insides – slathered with some homemade apple butter alongside of some butter beans, freshly sliced tomatoes and a good tall glass of sweet tea. I promise your family will love this truly Southern recipe!
Preheat oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
Whisk together the flour and milk in a bowl, to make a thick but still runny batter.
Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
Return the skillet to the oven, and bake in the preheated oven until the cake has risen and the top is golden brown, about 20 minutes.
Per Serving: 147 calories; protein 4.1g; carbohydrates 24.6g; fat 3.3g; cholesterol 2.4mg; sodium 491.8mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.