Riverhouse Corn Bread (Onion Hoecake) Recipe #376086
Legend has it that these were first made on the blades of weeding hoes.Serve these white cornmeal cakes flecked with green onion with any fried entree, grilled meats or barbeque. From a September 1986 issue of Bon Appetit magazine in the R.S.V.P. section. The recipe was requested from the Riverhouse Restaurant and Oyster Bar in Tarpon Springs, Florida. *If self-rising white cornmeal is unavailable, substitute 2 cups regular white cornmeal mixed with 2 teaspoons baking powder.*
32 min | 20 min prep
30 hoecakes
- 2 cups self-rising white cornmeal
- 1 1/2 cups loosely packed chopped green onions (white and light green parts only)
- 1 cup self-rising flour
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 2 1/4 cups cold milk
- vegetable oil
- Combine cornmeal,green onions,flour,sugar and salt in large bowl; gradually add milk and stir until smooth.
- Heat 1/4 inch oil in large skillet over medium-high heat.
- Drop batter by tablespoons into oil, flattening to thickness of 1/2 inch (in batches; do not crowd), and fry until crisp and golden brown, about 2 minutes per side.
- Remove using slotted spatula and drain on paper towels.
- Serve hot.
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5 stars