Title: Cornmeal Hoecake
Categories: Breads, Breakfast
Yield: 6 Servings

2 c Sifted corn meal
;Water, cold, to mix
1/2 ts Salt

Mix meal with water sufficient to handle. Let stand a few minutes to see
if more water is needed to spread. Have a heavy griddle greased and hot,
pour on the mixture and pat out into a round cake, having about one-half
inch thick; reduce fire and let brown, turn and brown other side. Cook
altogether about thirty minutes. Serve hot with butter.
Mrs. S. R. Dull, 1928
Southern Cooking
Grosset & Dunlap, New York

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini