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Hoecakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
16 hoecakes (give or take) Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
16 hoecakes (give or take) Servings
$ /Serving

Hoecakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
16 hoecakes (give or take) Servings
$ /Serving

Ingredients

  • 1/4 cup vegetable oil or bacon grease
  • 1/3 cup water, + 1 tablespoon
  • 3/4 cup buttermilk
  • 2 eggs
  • 1 tablespoon sugar
  • 1 cup self-rising cornmeal, (recommended Aunt Jemima's) or from a mix
  • 1 cup self-rising flour

Preparation

Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.

Recipe courtesy Paula Deen

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Preparation

Mix all ingredients together, except for the frying oil, in a bowl until well combined. Heat the frying oil or butter in a large skillet over medium heat. Drop the batter into the hot skillet. Use about 2 tablespoons of batter per hoecake. Fry each hoecake until brown and crisp; turn each hoecake with a spatula, and then brown the other side. With a slotted spoon, remove each hoecake to drain on a paper towel-lined plate.

Chef's Note: Leftover batter will keep in refrigerator for up to 2 days.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product