Hoecakes

• 1  cup  self-rising flour
• 1  cup  self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
• 2 eggs
• 1  tablespoon  sugar
• 3/4  cup  buttermilk
• 1/3  cup  plus 1 tablespoon water
• 1/4  cup  vegetable oil or bacon grease
• Oil, butter, or clarified margarine, for frying

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy
Yield: 16 hoecakes (give or take)

Recipe courtesy Paula Deen

Show: Paula's Party

Episode: Paula's Favorite Foods