When I was growing up, I loved for my mom to make pinto beans and cornbread. My favorite was when the cornbread came in the form of hoecakes. I added some pickle relish to the beans, crumbled the cornbread in them and ate every bite.
While pinto beans aren’t your fare of choice, I do know that you love Granny’s hoecakes, too. When she made them for you on our recent visit to Kentucky, I took notes. Here is how you make them:
She said don’t ask her how much, because it’s different every time. This is one of those recipes she makes by heart and changes according to how many hoecakes she wants. It was fun to see her pour and mix and just know what was needed. I want to be able to cook like that.
Then add a little bit of water (about 1/4 cup). Sorry for this silly picture of water draining in the sink. Granny is a much more efficient hoecake maker than I am a photographer, and I didn’t get the picture soon enough of her adding water.
These are the only ingredients, and they are very forgiving. Granny decided hers was a little thin and added a bit more cornmeal to it. It needs to be a pourable, mushy consistency. I recommend you make them with Granny a time or two so that she can show you the perfect thickness.
I love it that her hands are in this photo. Hands that have cared and worked and served and loved so many.
We are blessed.
One other tidbit . . .
While I am fairly certain you’d rather give up electricity than meat, I want you to know that pinto beans and cornbread actually make a complete protein and are a viable option if you’re ever trying to trim your grocery costs. The corn supplies an amino acid that is lacking in the beans, so taken together they can provide sound nutrition.
Whatever you choose to eat with them, enjoy your hoe cakes and your thoughts of sweet Granny!
I love you,
P.S. Here is a fun photo of the cousins that enjoyed Granny’s hoe cakes during spring break.