Hoe Cakes (Pone Bread)
Pan-fried Southern cornmeal cakes made with Dixie Lily Cornmeal, perfect for serving with greens or barbecue.
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Servings
6
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
5
Ingredients
- 1 cup Dixie Lily Cornmeal
- 1 cup boiling water
- Salt to taste
- 1 egg (optional)
- Oil for frying
Instructions
- Mix cornmeal and boiling water with salt. Let cool slightly.
- Stir in egg if using. Shape into patties.
- Fry in hot oil until golden brown on both sides.
Products Used In This Recipe
Shop the Dixie Lily products that were used to bring this dish to life!
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From Our Farms To Your Table
From hearty beans and fluffy rice to grits and cornbread, Dixie Lily brings Southern tradition and home-cooked comfort to your table. Our products are crafted for big flavors, simple cooking, and affordable meals the whole family will love.
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