This is a basic bread composed of cornmeal and water that was traditionally baked either on a hoe in front of an open flame or in the smoldering ashes of a fire.
Cornbread baked on a hoe is a traditional Southern American dish that dates back to the colonial era. It was typically made by combining cornmeal, salt, lard, and boiling water to form a thick batter, which was then spread onto a flat surface, such as a hoe or griddle, and cooked over an open fire. The result is a hearty, slightly crumbly bread that pairs well with savory dishes like stews and chili.