Southern Hoe Cake Recipe
Hoe cake seems to be a rather elusive recipe, even among southerners. Apart from my own, I have only one friend whose family still makes it.
Even among us though, the variations are vast. His family makes it using corn meal as seems to be the custom among recipes found on the web. My family’s version uses flour and produces a bread much like buttermilk biscuits in flavor only with a lighter and fluffier texture and crispy outsides.
Either way you look at it, hoe cake is revered by those who know of it. I am sure its origins sprang forth much like the rest of our southern dishes – too little time and too few ingredients. It is a simple food to make but will easily take over the starring role at your dinner table. Once you see how simple it is to make, it will take a starring role in your dinner preparations as well!
I made hoe cake for my in laws for the first time this past weekend. Even though they are from Georgia, they had never had it either! It was requested and made the following meal as well, where a pint and a half of fresh apple butter was ate along with it!
I can honestly say that this is a rare recipe, having searched and not found it anywhere online. I do hope you will try it and guarantee that if you like biscuits, you’ll LOVE hoe cake.
Ingredients for this are a cinch. Self rising flour (White Lily, of course!), vegetable shortening, and whole milk. If you don’t have self rising flour where you are, go here (bottom of the page) for the formula of how to make your own.
To two cups of self rising flour, add 1/2 cup of shortening.
Preheat oven to 425 degrees. Pour a thin layer of vegetable oil in the bottom of a cake pan. This is where the old folks use a cast iron skillet but I figure a cake pan with a wee bit of wear on it is just as good ~grins~. Alright, so I don’t like cooking with cast iron. Sue me. Either way, you’re going to add enough oil to cover the bottom of your cake pan and then stick it in the oven while it preheats.
You want this oil to be good and hot.
It should look like this. You can add about a fourth of a cup more of milk if need be. What we are making here is soupy biscuit batter.
Bake at 425 degrees until browned on top, fifteen to twenty minutes.
Remove from oven when it looks like this and turn out onto a plate so it is upside down.
All that brown is the crispy bread. This is SO GOOD! Cut it any way you choose and dig in!
Hoe Cake
2 cups self rising flour
1 cup milk
1/2 cup vegetable shortening
Preheat oven to 425. Pour a thin layer of oil to cover the bottom of an eight inch round cake pan and place in oven to heat. Cut shortening into flour well. Pour milk in and stir until wet. Pour into well heated pan and bake for fifteen to twenty minutes or until browned. Invert onto plate.
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Posted by Christy Jordan
on Jul 8 2008. Filed under Breads, FEATURED Southern Favorites!, Southern Plate Kids.
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My mama made hoe-cake for breakfast nearly every day of my young-life. She cooked hers in an iron skillet on top of the stove. Does anyone know how cook it that way?
see my comment below. that is exactly how my mom made, and the way I taught my daughter to make it.
s/r flour
milk…………that’s it.
pour bacon drippings in an iron skillet on stovetop, allow drippings to get real hot, and turn the heating element down to low to cook. You will see tiny bubbles form on the batter, and once the bubbles become a little cooked, and the sides begin to crust somewhat, it is time to flip the hoe cake. I have to use two spatulas to flip it. Once you get the hang of the flipping, you have mastered the hoe cake. After you have cooked it for about 30 min or so, the hoe cake is all yours.
Yes same ingredients my g-ma did use a pinch of salt and only 1-2 tbsp liguid it will be the consistency of a dough press into skillet and watch for browning flip and do the same to the opposite side.
My mother used to make hoecakes all the time when I was a kid. She learned to make them from her father, who worked on a shrimp boat back during the Great Depression. Their ingredients were a little different: canned milk, water, flour & vegetable oil – all things that don’t need refrigeration. That’s still what I use & my husband (who grew up with the best biscuits in the world) loves it.
The trick to keeping a cast iron from rusting is…. After washing the pan dry completly. Then spray with pam or some kind of cooking spray, coating pan with a thin layer and wipe entire pan with paper towel. Your pan will never rust
Hope this helps out people that are having a rust problem with cast iron. Brew a new batch of tea, wash the piece in the warm tea, rinse off with cool water. Then coat the entire piece with oil/lard… The tea bath will desolve the rust on any cast iron item….I found this little secret in an old cookbook. Stephanie in Ocala,Fl.
[...] name was Emmaline. She was my mother’s mother. I remember that she could cook a monster of a hoe cake. If you don’t know what that is, it’s a little cornmeal, little salt, little pepper and [...]
When my grandmother died in 1942, my grandfather moved to Okeechobee, FL. and moved in with a Mrs. Johns. This lady made what she called “hoe cake”. Believe me, it was nothing like a biscuit. Not sure of the ingredients but, I’m certain she did not use self rising flour. I’m guessing just flour and shortenin/lard and salt. She cooked on a wood burning cook stove. She would make the batter, put it in a iron skillet, cook until about half done, then use another iron skillet laying empty skillet on top of skillet with cooking batter, then flip over to put uncooked top of hoe cake on bottom of skillet and finish cooking until done. I have no idea how she determined when done, possibly with a tooth pick. If anyone out there has this particular recipe I would appreciate them forwarding it to me. Used to eat this with clabber, which is what yogurt tastes like. Processed clabber. Ummm Umm good.
Wow. This sounds a lot like my Mom’s Johnny Cake. I can’t wait to try it. I just happened upon your blog & am super excited.
I love southern food – but I live in Canada. Most of my friends/family cook low fat, non fat & I keep pulling out my Paula Deen cook books! I’m wearing out Maya Angelou’s cook book too. Thanks for a great site, I’m sure I’ll be back often!
Being from Alabama, the true recipe of Hoe Cake came from the days when the Hoe Cake was cooked on an actual garden hoe over a campfire. Shortening wasn’t available. The Hoe Cake was made by using only flour and milk, and that is how I make mine. Also, I cook my Hoe Cake on the stovetop in an iron skillet and flip it once one side of it is cooked. Shortening is not necessary. The Hoe Cake comes out tasting the same, but with added fat that we don’t need anyway. I use bacon drippings in the skillet and it is divine!
I’m from Alabama and I’m trying to get a mental picture of someone trying to cook bread on a hoe over a fire. Thanks for that information though. I’ve tried to figure out the origin of that name and now I know.
Just finished reading “Hoe Cake” recipe. Sounds out of this world deelicious.
Noticed you don’t like to cook in cast iron. If I didn’t have my cast iron cookware, I would feel like my hands were tied dehind my back. I have about a dozen sizes of fry pans, dutch ovens, and covered chicken fryers. I don’t think I could make corn bread without one. Oh well, to each his or her own method of cooking. If it works for you, then do it your way. Apparently you are doing it right because your recipes are money!! Best I ever made, bar none. God bless and have a great day.
Hey Skip,
I’m so glad you found (and are enjoying!) Southern Plate!
I sure have enjoyed reading your comments!!
I actually have quite the cast iron addiction nowadays although when I wrote this I was a bit Leary of it. Amazing how much a body can change in a year. I rarely use a regular skillet and am coveting a cast iron Dutch oven!
It sure is nice having you here, I hope you keep commenting, you’re a grand addition to my virtual front porch!
~refills your tea glass~
gratefully,
Christy
[...] dinner at The Surrey House are dinner rolls, Texas Toast, cornbread and hoe cakes. I hadn’t had hoe cakes (which for those not savvy, are fried cornbread) since I became aware of cardiovascular disease and [...]
[...] Hoe cake [...]
I never liked cast iron bakeware either until I bought the new kind that you don’t have to fuss so much with. I bought a 12″ skillet with lid at Crackerbarrel and I love it! I follow the very short instructions on care and put it away and voila!, it is ready the next time I use it.
My great grand mother used to make this for me in Florida. I absolutely loved it. It was the best especially with bean and rice.
I can’t believe I found this recipe! My dad has been making this in our family for years. It is a must have with beans, chili, soup, or a vegetables only supper fresh from the garden in the summer time. He makes his in a cast iron skillet. He oils the pan, but sprinkles the edges and bottom with garlic salt. It is wonderful! Thanks for sharing!
Thank you for this recipe for hoecakes. My aunt would prepare the dough for my mom and her sister and they would cook it for us on Sunday morning for breakfast. However, my mom would fry it like a pancake. It was so good, all the kids would so excited when my aunt would send hoecake dough. Thanks for the recipe, I can’t wait to make it for my mom and introduce it to my children.
brought out my cst iron and tried this version, love it
Thank you so much for the recipe. I have often plugged in web hoe cake and got back the cornmeal version(which we called johnny cakes). My grandmother fixed hoecakes on a daily basis unless we had flapjacks(much different from pancakes)another recipe I can’t find. Our hoecakes were cooked much like yours in a cast iron skillet but on top the stove instead of baked. We would tear from it and eat with cane syrup and salt bacon. It to had the consistency of a biscuit. So nice to see there is someone out there who actually knows what a hoecake is (our version that is).
This recipe is more like my drop biscuits recipe. My hoecake is very dougy you need to need out to form to the skillet and fixed on top the stove, hence the need for less liquid.
OMG!!!! finally a hoe cake recipe that only uses milk n flour. my mama brought me up on hoe cakes however her recipe is a lil different. we use the milk n flour of course but use bacon fat drippings and cook it in a cast iron skillet. However a large skillet works too. I love love love hoe cakes and am grateful to see you share this recipe!!!
I remember my grandmother making hoecake, but it was boiled. She made it in a soup she called green beans, potatoes, and hoecake. (It was a soup where ham was the meat). Once we were ready to eat, she would mix up the hoecakes, but they would be thick enough to roll out. It would be rolled out just smaller than the size of the pot, laid on the top of the liquid, then when it would sink, she would take it out and repeat until they were all cooked. The ingredients were the same as your recipe. Anyone recall this dish???
Christy,
My Gran’pappy used to make this for us all of the time, but he called it Fisherman’s bread. I still make it today, and my recipe is exactly the same as yours. I have also just used a cake pan, as that was how Gran’pappy did his. I have a wonderful cast iron skillet that belonged to my Granny, though, so I might have to give that a shot with the Fisherman’s bread!
I enjoy your website very much…so many of your recipes remind me of the cooking I enjoyed at my grandparent’s table. I’m happy to have all of their recipes. I’ve just lost the last of my four beloved grandparents. Each of them just happened to have a dish that they were “known” for, and when I make that dish, it’s a comfort to me…knowing that they live on in my heart.
Celeste
Do use that cast iron! It’s made to use, and makes a great crust
on baked goods of all kinds. I could go on for hours about cast iron and the things it does better than any other cookware you can buy (like browning meat, going from stove to oven to BBQ Pit, etc., etc.) but there have been volumes written on the subject.
My specific childhood memories are of pinto beans served with crusty corn bread and wonderfully browned skillet potatos (both cooked in cast iron of course)! Mmm Mmm Mmm…
You should consider yourself VERY lucky to have hierloom cast iron! I feel very fortunate to have cast iron handed down through the family also. I have pieces that my mother bought in the 60′s (corn bread pans) as well as skillets handed down from my father’s grandmother (these are late 1800′s or very early 1900′s)!
The older the cast iron gets the better it cooks, and it will last forever if it is given basic care. I plan to hand ours down to our daughter, and on to her children. I like thinking that I am using something that generations of my family have used, and that generations MORE hopefully will as well. I consider the cast iron to be an amazing inheritance, physically connecting me with generations of my family, past present and future!
Brian
I make this all the time…only I put a little bacon grease in mine as well as in my skillet to bake it…
[...] My Mother’s Southern Hoe Cake Recipe [...]
[...] [...]
[...] quite delicious and if you want one of the most melt in your mouth recipes you want to head over to Southern Plate for Christy Jordan’s recipe, but hoe cakes and fry bread are not the [...]
This looks great, but I guess I missed it. If you don’t have self-rising flour, what do you do differently?
Thanks a bunch!
Shirley
this is like my great grand mother, but she did hers on top of the stove, but she did hers by eye, so it helps me to have the amount of this and that, as far as the oven, i just need to keep an eye on top of hoe cake, when golden brown, flip it out and give a good old yell, come and get it.
I was raised in Macon, Ga. I now live in Louisiana. My mother
and grandmother both made wonderful hoe cake. My grand mother made hers on a woodburning stove. These were always the best. My mother and Grandma also cooked theirs on top of the stove. I make hoe cake often now. I use the same recipe as yours except I always use buttermilk. As you said , noone ever makes hoecake. Most have never heard of it. I had nener heard of cornmeal hoecakes.
Keep up the traditional cooking. IUt is becoming a lost art.
Those look amazing! They look JUST like our family’s buttermilk biscuits! (we just use oil) Have you ever tried this in an iron skillet? and, a hunk of cheese rolled up in the biscuits…. THEN cut open and spread with molasses or dark karo… I know weird, but, GOOD!!!
Lovin’ this site and reading about you, Christi!
OMG!! found your site when I was looking for a hoecake recipe. Your recipe is exactly like my mama used to make on Saturday mornings when we had a country breakfast. I grew up in Michigan, but my mama was an Arkansan (where I’ve moved back to – sooooeee pig!) who never cooked any other way except Southern. She never taught me her recipes because she wanted me spend all my time ‘getin an education’ rather than being stuck in the kitchen. So while she was cooking, I was studying and just got to enjoy the foods she made. She did teach my 16 years younger sister some of her recipes. When I graduated and set up my own household, I always called her when I wanted to fix some of the dishes I grew up on. She passed away 15 years ago, and I basically had to rely on soul food restaurants to get a hint of southern cooking. When I took an early retirement, I moved ‘back home’ to Arkansas. I live in a co-op where there are a lot of senior citizens. When I asked some of the ‘folks’ around here about how to cook something, most of the time they will tell me the ingredients (“Aw, you use a litte flour, a pinch of salt, some grease and some water or buttermilk and put it the pan and cook it.”) but not how to cook it! Love my southern folks, but precise measuring is not part of their make-up. LOL! Anywho, I am so, so, so happy to have found your website cause it’s got all the recipes I grew up on and now have the time to cook. My mama used to cook her hoecake on top of the stove in a cast iron skillet using a little bacon grease to coat it. She always used a big ‘pancake turner’ and her fingers to flip it when it was done on one side. Because we were poor too, she used lard, flour and water to make the dough. Oh, the smell of it cooking always made my mouth water! I have not tried your recipe yet because I have to buy some shortening (sorry, it’s my Northern ways showing through…got cooking spray and canola oil – no lard or shortening ☺)and I want to make it as authentic as possible (I’ll tweak it later if necessary. But from all the comments, I don’t think I’ll have to do much of that ☺). And then to top off the wonder of finding your site and the hoecake recipe, I FINALLY FOUND my mama’s Fried Apple Pies she was famous in Michigan for making. My daddy said her pies was one of the main reasons he married her – ☺!! Mama taught my little sister how to fry them, but she never taught her how to make them up. The last time I had those was right after she passed away while cleaning out her deep freezer, I found some pre-made apple filling she had frozen for later use. My sister fried them up and we hugged, cried together and enjoyed ‘Miz Ethel’s Fried Apple Pies’. Thanks to you, now when I go to visit my little sister, I can carry on the tradition of fixin’ hoecake and fried apple pies just like Mama’s. Thank you for helping me recapture the great southern cooking we grew up on!!
This is like the hoecakes my grandmother made, except she did do them in a cast iron skillet and added cracklins to it….mmmmm!! good with pancake syrup and lots of real butter…..I was so glad to see this recipe because when I looked it up online, I mostly saw recipes with cornmeal that sounded like cornmeal pancakes — not at all what I think of as a hoecake — then I saw yours….makes my mouth water to think about it!!
Let’s call this what it really is….one big biscuit! The Hoecake is, by definition, cooked on a hot, flat surface (pan/hoe…what ever)AND is made with cornmeal. It should look just like a pancake when finished and taste like cornbread. My mother (who was a 100% English war bride) learned her recipe from my father’s family…a swarthy pack of Kentucky hillbillies, and we kids (all now circling the 60yr. mark) would spread jelly or jam on them…hey, we were just kids! We also would put ketchup on spinach and mayonnaise on our scrambled eggs: haute cuisine passed down from Dad. So don’t try to pass off an oven-baked biscuit as a Hoecake! Sorry…..didn’t mean to (word removed by Christy because this is a family friendly site) in anyone’s cornflakes.
Dear Ricky,
thank you so much for taking the time to comment. As all of my regular readers know, my policy on Southern Plate is that “How your mother did it was the RIGHT way” in all situations. As such , I respect and cherish anyone’s fond memories and value their recipes every bit as much as my own. Sounds like you had a wonderful family growing up and one of those classic childhoods that yields an all around great person!
I hope I won’t have to edit comments in the future, though. We’re a very family friendly site and I enjoy getting to share my mother’s “right way” of doing things with people from all walks of life. A lot of folks allow their children to visit Southern Plate and I don’t take that responsibility lightly. See, SouthernPlate is my home and I’m the Mama ’round these parts
.
I hope you have a wonderful day. Respect for others and their traditions is a great thing to have! Bless you and yours.
Gratefully,
Christy
…..guess I should have omitted the last line. Sorry…..
~smiles~ It’s all good, Ricky. Sit down and I’ll fix ya some tea…
You hungry? Doesn’t really matter if you’re not, coz you know I’m gonna have to feed you anyway.
~grins~
By the way, hon. If you read around the site you’ll see a lot of writing about Ricky. That would be my husband.
Christy, I adore you. You handled that in such a polite manner… much nicer than most! and I will ALWAYS let my daughter on southern plate because I know that its safe, even if she is just figuring out the whole reading thing, because I know she adores the pictures and the extended feeling of family!
Good job my sweet dear friend.
Now I’m thinking I have to make this….but can I use skim milk or will it not firm up right?
Christy,
My Mama always made this, but she called it a “syrp” cake (that’s just one syllable ~grin~).
It’s almost identical…fried huge biscuit, in a cast iron skillet…but the reason it’s called a “Syrp Cake” is because when it’s warm, you pour sorghum syrup on top, or (like me…I’m picky) pour the sorghum off to the side, and blend in butter with it…and then dip chunks of the Syrp Cake into the sorghum/butter puddle. It’s pure heaven!
Hey! Guess what I just saw at Wal-mart? A hoe cake pan! It a Paula Deen cast iron pan with scallops around the edge and a handle. It was marked down to $21.00, too much for me, and I have plenty of cast iron already. But maybe someone would like this!
Jen,
Cool! I have not seen this…but gee, isn’t Paula Deen great at marketing to specific Southern niches? I don’t know where in the world I’d put the pan…but I’ll bet it would be used often. Was it deep enough for cornbread too? I’ve only got about 3 or 4 cornbread pans, so obviously I need another. *lol* Thanks for the shopping heads-up!
Amy,
It was not as deep as a cake pan, but had a cute scalloped edge around the outside. It’d be pretty hanging on a wall for decoration!
Try an image search on google for paula deen hoe cake pan. That should give you a better idea.
Just discovered your website and LOVE it! Being a southern girl and raising a southern family, your recipes are a must! Saw this recipe for Hoe Cake and had to take a look. After reading everyone’s post I believe each special region of our country must have a version of hoe cake. My dad’s family was very poor and from southeast AL and my grandmother always cooked hoe cake on top of the stove in a “special” cast iron griddle and only used water ground fine corn meal and water. Not sure everyone would like but when you grow up eating it at Grannie’s house with white peas – nothing is better! I’m enjoying your website very much and wish you continued success!
Susan
[...] on the oven. I couldn’t help it though, I remembered a recipe at the Southern Plate for a Southern Hoe Cake. I have been trying to find a reason to make one. Well today is the day. I mean it wont hurt to [...]
Thanks for Southern Hoe Cake Recipe. My Mother -in-law make type of hoe cake and cooked it in a frying pan on the top of stove like a big pan cake. She show me how to make it but she never measured so I counldn’t make it until now thanks.
Hello,
I found the site looking up hoecakes,
I admit im a Yankee out west in Oregon,
I do civil war living history, and we were singing a song around the campfire that mentioned hoecakes, so when i got home i googled it, and found this recipe.
couldnt wait to try it, so i started, only to find i didnt have shorting. all i had was 1/4 cup butter, and some gold n soft vegetable oil spread. so i blended it all together with a pastery cutter, and through it in the oven as described..
well.. when it came out.. I sent a text to all by civil war buddies and said we were fighting on the wrong side.. if i can get food this good, this quick, then I’m heading south
truly a great dish.
im doing BBQ tonight and this will be right next to the pork.
its good!
Jason
ps went out to get shortening
Jason, this is going to go down as one of my all time favorite comments!
So glad you found Soutgern Plate and hope to see more of you!
Gratefully
Christy;)
Make that “Southern”. Lol. I’m on my phone right now…
[...] at my house, met with the same zeal as a dessert even though it is just a bread. A variation on my Mama’s hoe cake, she often mixed up the same batter and made drop biscuits instead. When I first served hoe cake to [...]
Oh, Christy. I made hoe cake for the first time tonight, to go with slow cooked beans. We love biscuits, so we were pretty optimistic about the hoe cake. The first bite, and… wow. It was like the fluffiest, lightest, softest, best tasting biscuit with a wonderful, flavorful, crisp crust. I didn’t even put butter on mine! I make pretty good biscuits, and like I said before, we loooove biscuits, but my fiance thought this hoe cake is even BETTER than biscuits. And I think I have to agree! It was so incredible, probably one of the best things I’ve ever eaten. And it’s even easier to make than biscuits! This is such a gem of a recipe, I see myself making it hundreds of time over the rest of my life. I can’t believe so few people eat it anymore. Well, let me tell you… HOE CAKE LIVES!
First let me tell you, I am so lovin wandering on to this site. I love the home town feel of it. Also I was born and raised in upstate New York, but have eaten Southern all my life. My dad lived in the south with his grandparents from his teens til he got out of the Army. Returning Upstate after that. I love the Hoe cake recipe, my (yankee) grandmother always made these, instead of biscuits for every recipe. Just easier I quess.
I think my new favorite recipe is going to be the country casserole, but instead of the mixed veggies, I use zuchinni or yellow sqaush when in season. Again thank you so much for sharing Your wealth of fun!
One of my best friends makes these cakes and they are amazing. I’ve only had them twice but to be honest it’s been in the past two weeks alone!!!
She always sides them with some chocolate gravy and it’s heaven!!!
I’m a northern girl so this is a shocking thing to me but man was it amazing!
I made this last night after coming across your site and it was amazing. We don’t have hard shortening similar to the kind you can get in the US, so I used soft margarine and mine came out a little doughy in the middle, but I think I overfilled my cake pan. Either way it was great! We had it with corn, fried chicken and a few boiled potatoes. I’m English and my boyfriend is Norwegian so I can promise you it was a new one on both of us, but will definitely be made again, though I want to try your cornbread first (just as soon as I can find cornmeal in our shops.)
I’m from KY and we make hoecakes when we go camping. Since we don’t have an oven out in the wilderness; we make hoecakes on the stovetop (individually like pancakes). Then we have hoecakes with milk gravy, bacon and eggs. I look forward to camping every year just so I can eat them.
I come from farming families both in the US in Kentucky and in Italy and in both cases we made and enjoyed hoe cakes. Ours were made with nothing but ground corn meal, water, salt and rendered pig fat. They were flat and dense and had a great corn flavor, of course the fat made it taste good too. When I worked at a historic home we made hoe cakes on the wood fire and sold them to those who came to see the cooking of the late 1700′s. I know that the times changed in the US where the recipe included flour, milk, sometimes egg but for the purposes of our demonstration we did it from the recipe found in the builders of the home dated 1787.
I love the way you handle the people that post rude things just because they think they are right. Anyone living in our beautiful south should know that all things are right when done the way you know how. My great granny used to make biscuit dough and refrigerate it and she would take some out and pat them out flat and put them in a cast iron frying to cook. When they were brown, she would take them out of the pan, and make scrambled eggs in the same pan. We loved this for breakfast because it was made with love and because Granny did it “her way”.Wish I had some right now.!
Just had to share – I got to thinking about hoe cake last night & remembered that your recipe sounded a lot like how my mom made it, so I pulled this recipe up. BUT, while I used your time & temp info, used my recipe for beer biscuits – 2 cups flour, 3 Tbsp sugar, 3/4 cup beer. Had to double it for my big cast iron skillet (because that’s what Mom used) and man, was it good. Too good – I probably could’ve eaten the whole danged thing! The beer gives it a bit of a yeasty flavor. With butter and fig preserves – heaven!
And yes, I’ve made the little cornmeal hoecakes too (my granny made those when we had fresh fish from her pond, mom always made cornbread).
[...] an entire family would leave the table feeling full and satisfied by making biscuits, dumplings, hoe cake, or an assortment of other improvisational breads and meal [...]
I was raised by my father (an older man) who was raised in the N.E. part of Alabama. This is alot like his. If no milk was in the fridge he used water. Water makes for a little chewier bread. We had this for breakfast most mornings as he could knock (his words) it up in a couple of minutes. My dad make this for me the last time I ate it (about 20 yrs. ago). I think it will be on my breakfast table tomorrow morning
) thanks for sharing
[...] Best Ever Beef Stew two nights before. I heated that up, made this casserole, and then made some hoe cake. I put some crock pot apple butter, grape jelly, and molasses on the table to go along with the hoe [...]