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Lace Hoecake Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Lace Hoecake Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 2 cup plain enriched white corn meal, sifted
  • 2 1/2 cup water
  • 1 teaspoon salt
  • 1 1/2 tablespoon oil

Preparation

Mix together the corn meal, water, and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle oil, approximately 1 1/2 tablespoons. Heat skillet over medium heat. Pour about 3 2-ounce ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Recipe courtesy Paula Deen

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Preparation

Mix together the corn meal, water, and salt, and allow mixture to sit for a few minutes. Spray a flat hoe skillet with a non-stick cooking spray and drizzle oil, approximately 1 1/2 tablespoons. Heat skillet over medium heat. Pour about 3 2-ounce ladles full of the batter on the skillet. The batter will sizzle and have a lacy appearance. If the batter gets too thick add a bit of water. When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, and cook until golden brown. Stir the batter and add oil to the pan before making your next hoecake.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product