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November 2010
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Ho Cakes and Sauteed Chard

Eat your heart out Tara.  Anybody?  True Blood?  Every time I hear someone mention ho cakes, all I can think about is Tara in True Blood…the first time her Mother is sober and makes ho cakes, and then again this past season when Sam makes them for her the morning after…she seems to think the trick to great ho cakes is bacon grease, but I disagree.  I also tend to think ho cakes are a bit heavy…even when I had them with just syrup the next morning, I suppose I’m just a pancakes girl, oh well.   Perhaps they wouldn’t be as intense with less cornmeal and more flour…so changing up the ratios is something to consider.

I decided to go savory with my ho cakes (at least the first time around) and serve them up under a bed of heavily garlic-ed wilted swiss chard.


I also came up with my own version of bacon grease…some Earth Balance and a couple drops of liquid smoke mixed together smells like bacon to me, although I’m not exactly an educated party when it comes to hog products…

1.5 cups cornmeal
1/2 cup bread flour
1 tsp baking powder
1 tsp salt
1/2 cup soy milk
Water as needed
2 tbs Earth Balance
couple drops liquid smoke

1. Combine butter and liquid smoke in a cast iron skillet over medium heat to melt and combine. Combine all other ingredients in a bowl, adding water and whisking until consistency resembles pancake batter.
2. Ladel silver dollar sized amounts of batter into the skillet, using a spatula to flatten, and flipping after about a minute on each side. You want these starting to turn golden brown or they won’t stay together.
3. Serve as desired, these are best hot and fresh, after that they get pretty hard to cut through.

So they’re good…but I’m not sure why Tara is so obsessed, I’ll still take my pancakes or cornbread any day.


2 comments to Ho Cakes and Sauteed Chard

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