Butter-Bite-Hoe Cakes
Butter-Bite-Hoe Cakes are crispy, golden cornmeal pancakes with a rich buttery flavor, perfect for breakfast or brunch. Easy to make and wonderfully satisfying.
Ingredients
- 1 cup Martha White self-rising cornmeal mix ⓘ
- 1 3/4 cups boiling water
Instructions
- Combine the cornmeal and boiling water; stir to blend.
- In a large skillet, heat 1/4-inch of shortening over medium-low heat until a drop of water sizzles when dropped in the skillet.
- Spoon batter by tablespoons into the hot skillet.
- Fry until golden brown on the bottom.
- Turn and fry on the other side until golden brown.
- Serve hot with butter.
Tips & Substitutions
For a smoother batter, let the boiling water cool slightly before mixing. If you prefer a healthier twist, consider substituting half of the shortening with a neutral oil. Adding a pinch of salt can enhance the flavor. Serve these cakes with a drizzle of honey or maple syrup for a sweet contrast. They can also be enjoyed as a side with savory dishes like Pressure Cooker Round Steak.
Serving Suggestions
These Butter-Bite-Hoe Cakes are delicious served hot with a generous pat of butter. Pair them with fried eggs or a hearty breakfast casserole for a filling meal. They also complement savory dishes, such as chili or stews, making them a versatile side. For a sweet option, serve with fruit preserves or alongside Orange Nut Balls for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to maintain crispiness, or microwave for a quick option, though this may soften the texture. For best results, re-crisp in a pan for a couple of minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Butter-Bite-Hoe Cakes contains roughly 17 calories, with 1g protein, 3g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cakes in advance?
While these cakes are best fresh, you can prepare the batter ahead of time and refrigerate it for a few hours. When ready to cook, allow the batter to come to room temperature before frying for optimal results.
What can I use instead of shortening?
If you're looking for a healthier alternative, you can use coconut oil or vegetable oil instead of shortening. This will slightly alter the flavor but still yield deliciously crispy cakes.
Can I add ingredients to the batter?
Absolutely! You can mix in ingredients like diced jalapeños for a spicy kick, or shredded cheese for extra flavor. Just be mindful of the moisture content as it may affect the frying process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).