Hoecakes, johnnycakes, ashcakes, griddle cakes, Shawnee cakes—all are styles of cornpone that can be traced back to the original Indians, Colonial settlers, and black slaves, who cooked these primitive breads on iron sheets, flat rocks, and the metal ends of hoes over open fires. This particular recipe was obtained years ago from my family’s loyal black waiter,
In a large mixing bowl, combine the cornmeal and salt, then pour on the boiling water in a slow, steady stream, beating constantly with a wooden spoon till the batter is smooth. For each hoecake, pat in your hands about
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