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In the Kitchen Today…Hoe Cakes

Hoecakes are a traditional American dish and the recipe most likely originated from Native Americans.

Recipes have varied throughout the centuries but have remained basically the same with being a flat cake made of cornmeal mush – with later variations using flour.

George Washington entertained quite frequently at his Mount Vernon estate. Many of President and Mrs Washington’s guests noted hoecakes and honey being a popular breakfast staple with George Washington preferring his hoe cakes “swimming in butter and honey.”

Hoe Cakes Recipe


1 cup flour
1 cup cornmeal
2 eggs
2 1/2 Teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup melted butter
1 teaspoons vanilla
1/2 teaspoon nutmeg (we used cinnamon)
Butter or oil for frying


In a large bowl, mix cornmeal, flour, sugar, baking powder, nutmeg (or cinnamon) and salt.

Make a well in the center, and pour in milk, water, egg, vanilla and melted butter. Thoroughly mix until pancake mixture is smooth.

Heat a lightly oiled cast iron skillet or frying pan over medium high heat. Scoop about 2 tablespoons each of the batter onto the cast iron skillet or frying pan.

Fry each Hoe Cake until brown and crisp; turn with a spatula, and then brown the other side.

Remove and serve immediately with syrup and/or butter.

Today in American History 🇺🇸

Today in American history…Julia Ward Howe was born on May 27, 1819 in New York City. She was an American poet and author who wrote the lyrics to The Battle Hymn of the Republic which was first published in The Atlantic Monthly in February 1862.

She was inspired to write the lyrics to The Battle Hymn of the Republic after meeting President Lincoln at The White House in November 1861. The song was inspired by the popular song “John Brown’s Body” and she changed the lyrics that were set to the music of William Steffe.