Paula's Famous Hoecakes Recipe by Paula Deen

Level: Easy

Time: 12 MINUTES

6 ratings
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  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1/4 cup vegetable oil, (or bacon grease)
  • butter, (or oil) for frying and more for spreading


Step 1

Mix all ingredients together (except for frying oil and butter for spreading).

Step 2

Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading. Leftover batter will keep in refrigerator for up to 2 days.

Paula's Famous Hoecakes


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6 Reviews

Giselle 2/1/2016
I can remember m

I can remember my Mom making these, I would eat them with some Msple syrup drizzled and butter. Wow what a good memory.

Kimberlee 9/27/2015
Just love your h

Just love your hoecakes great for breakfast with apple butter or your favorite jelly
So yummy with a good cup of coffee. : - )

Ben 4/11/2015
These are great

These are great but my mother also made hoecakes with biscuit dough.

Nancy 11/21/2014
While this is a

While this is a good recipe and tasty, I was born in the South and raised by strictly Southern parents and grandparents and my entire family makes hoecakes from leftover biscuit dough when the pan is full baked in a iron skillet. No cornmeal in them. We call what you make fried cornbread and fritters.

Radar 11/19/2014
Made these at ho

Made these at home and tried them with chili and they were a hit! Everyone loved them!

Debora 11/17/2014
I've had these H

I've had these Hoecakes at The Lady & Sons....they are sooo good! Yum!....:)

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