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Hoecakes or Fried Cornmeal Mush, whichever you would rather call it...

Posts: 357
Location: Scioto county, Ohio, USA
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This simple classic staple of the American farmer is quite likely older than the first colonies. I have seen how they were made in the 1760s on the Townsends youtube channel and I got the proportions of dry to liquid from The Science of Food and Cookery by Anderson (published 1921). What follows is my own recipe modified from these two sources.

2 cups liquid, can be any aqueous liquid. I use half milk half water.
1 cup whole grain cornmeal
1-2 tbs melted bacon grease or lard
Hot grease, preferably jowl bacon grease or lard
Salt and honey to taste

Mix the liquid, the cornmeal, and the melted bacon grease in a small pot over medium heat until you have a thick batter. Spoon the hot batter into the hot grease, and fry until golden on both sides and crispy around the edges. Serve with a smidgen of salt and a drizzle of honey.
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Location: mountains of Tennessee
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Good ol' johnnycakes. With honey. What's not to like?

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Location: BC Interior, Zone 6-7
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One year I didn't get to my sweet corn in time and it all went a bit starchy.  I dehydrated it, ground it, and often used it the way you describe.  My sweet cornmeal has a better flavour than both regular cornmeal and (nonstarchy) sweet corn, I think.  It was a happy mistake.
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