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- In large container, mix together 4 cups white cornmeal, 1 1/4 teaspoons dry yeast, and enough warm water to give the mixture the consistency of pancake batter (probably 3-4 cups). Cover and set on the stove or counter overnight.
- In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and set aside for 15 to 20 minutes.
- Add cooking grease to a griddle or skillet and heat until water sprinkled onto it will bead up.
- Pour batter, by the spoonful, onto the hot griddle. (Note: since the batter has a tendency to separate, you will need to stir it well before pouring each batch.) When the hoecake is brown on one side, turn it over and brown the other. Serve warm with butter and honey.