Hoecakes
Based on 5 reviews
These hoecakes have always been one of my signature dishes.
Ingredients:
Oil, butter, or clarified margarine, for frying
1/4 cup vegetable oil or bacon grease
1/3 cup plus 1 tablespoon water
3/4 cup buttermilk
2 eggs
1 tablespoon sugar
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima’s)
1 cup self-rising flour
Directions
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
Servings: 16 hoecakes (give or take)
Prep Time: 15 min
Cook Time: 15 min
Difficulty: Easy
Show: Paula's Home Cooking/Paula's Party Episode: Paula's Favorite Foods/Savannah Country cookbook/Sep/Oct 2006 issue
Ratings for this Entry:
Submitted on November 11, 2009
Submitted on August 8, 2009
Pretty Good! I used bacon grease and had them for breakfast with maple syrup. I have 3 year old twin boys who thought they were great too! Of course they like anything with syrup on it.
Submitted on July 7, 2009
My mom used to make these for us 4 girls when we were growing up and I'm 67 now; mom is deceased; but I saved her directions, no recipe, of course. We didn't have self-rising anything and everything was from scratch! This is one of my favorite recipes and I ate them many times, but for breakfast with cane syrup! I certainly enjoyed trying self-rising everything!!! Delicious!! ems of LA
Submitted on June 6, 2009
Just like my Papa's! Gosh was that years ago. But he used lard, not oil or grease. Either way, they are still great!
Submitted on October 10, 2008
These are the best especially with syrup dribbled all over
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