Fried Hot Water Cornbread Cakes Recipe

This hot water cornbread is a simple mixture of cornmeal and hot water with a few seasonings. The mixture is shaped into cakes and fried in hot fat in a skillet. Bacon drippings add a smoky flavor to these tasty corn cakes, but they can also be made with melted butter, shortening, or vegetable oil if you don't have the drippings or want to make them meat-free. These hot water cornbread cakes are an old-time southern staple, sometimes called hoecakes or corn dodgers. In new england and in other areas of the country they are called johnnycakes or journey cakes. The term hoecake is found in writings as early as 1745. They are great with maple syrup, but they would also be delicious with molasses or a cane or sorghum syrup. Or serve them as a base with creamed chicken or turkey. They are also great with baked beans or chili. See the tips and variations below the recipe for some suggestions for add-ins and serving ideas.