Cornmeal Hoecakes

These cakes are named as such because the batter was smeared on the blade of a clean, buttered hoe and then held over the fire until done.

Preheat the oven to 325.

Add the cornmeal to a heatproof medium bowl , preferably one with a spout for pouring.

Stir in the salt.

Place the bowl in the oven for 5-8 minutes to warm the meal through and toast it lightly.

Remove it from the oven as soon as it begins to deepen in color.

Pour the boiling water into the warm cornmeal , about cup at a time , being cautious of the hot bowl.

Stir vigorously , eliminating any lumps.

Then mix in the milk.

The batter will resemble a thick gruel.

Warm a griddle or large heavy skillet over medium heat.

Add just enough drippings to coat the surface with a thin film.

Spoon the batter by tablespoonfuls onto the griddle , leaving several inches between the dollops.

With the back of a spatula , squash the batter down into cakes about 3 inches in diameter.

Make as many cakes as you can fit without crowding.

Cook the cakes until the batter appears quite firm.

These take a little longer than traditional wheat-flour pancakes).

Turn careful.

stone-ground white cornmeal, salt, boiling water, milk, bacon drippings, unsalted butter, cane syrup