The field hands of slavery times and the soldiers in the War Between the States baked it on a shovel or hoe held to the open flame. When made of good, sweet, water-ground cornmeal, it is crisp and palatable, much like Mexican corn-chips.
It is made simply of cornmeal, salt and water, very thin in texture, and was fried in a skillet if one had fat for frying or often in a Dutch oven or over a hearth or camp fire.
This information comes from "Cross Creek" ( Florida), a book written by Marjorie Kinnan Rawlings, author of "The Yearling".
Hocake was a poor man's version of cornbread. He had no eggs or flour.
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