Hoecakes

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I made hoe cakes for the first time and oh my goodness were they good. And fluffy! They are so yummy. I didn't change anything in the recipe. The next time i make them I think the only thing I will change is cooking them on the griddle instead of in a pan with oil. They do seem to soak the oil right up.

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I ate hoecakes for the first time. A friend said to add a little syrup. My My they were delicious!!!!

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I do like Paula as she's just about the sweetest thing ever, but I didn't find anything special about these hoecakes. They lacked any real flavor and, like many quick-cook recipes with corn meal, they were somewhat gritty. I find that if you assemble all of the dry ingredients and then pour in boiling water, this helps gives you a smoother texture. I also change the wet ingredients and use 1/2C buttermilk and 1/2C water. And I add a little cinnamon to spice it up a little.

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Paula Deen calls these Hoecakes! Not sure why-I had to look up to see what was in them, once I saw it listed in prepackaged forms. I hadn't seen this recipe in years! I love these things. My great grandma (if she was alive would be 112. She used to make them for me and my dad all the time!! I am only 32 but, recognize that she probably used this recipe herself!! Dicie (my great-grandma was from Arkansas, I am sure that recipe didn't fall to far from her tree too! ; Thanks Paula Deen!

--Melissa J

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Often when cooking with cornmeal, the finished product is dense and dry; but not with Paula Deen's hoecake recipe! Cornmeal flavor came through, while cakes were crisp on the outside and light and fluffy on the inside. We also had lunch in Paula Deen's restaurant in Savannah and experienced these cakes for the very first time. I was delighted to find the recipe on this website, and couldn't wait to try them at home. Finding self-rising corn meal and flour was the first trick (maybe it's because we're in the north?, but a couple grocery stores later, I had everything needed to make the recipe. I was very pleased with how they turned out. Mine were a bit taller than the ones served in the restaurant- almost double the height, but I think for a breakfast entree, that made them that much better!

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These are great, quick and easy, and a nice change from pancakes and french toast.

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My Mom used to make these all the time and she passed away before I thought to ask for the recipe...she's been gone for almost 20 years and when my husband and I went to the Lady & Son's for lunch, we were offered this delectable hoecake. I wasn't expecting it to be anything mike my Mom's, but it was, I was so excited that I bought the mix at her store, and even more excited that the recipe could be found online...thank you Paula, for my trip down memory lane and to my MOM!

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This is pretty close to my dear Granny's recipe for hoe cakes, except she never used self rising flour. She used Martha White all purpose flour, and she added salt and baking powder. Also, Granny didn't make pancake shaped cakes. She poured all the batter into a cast iron pan, and made one big cake. She started it on the stove, and when the bottom just began to form a nice crust, she covered it and moved it to the oven to finish baking. DON'T use a dutch oven lid with dimples, as that will make the bread soggy when the steam drips down off the dimples.

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I saw the episode today where she made hoecakes with okra. She said that one of the reasons hoecakes got so popular is that they are cheap since they only need corn meal and water -- yet this recipe has lots of other ingredients. Why the difference???

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I had these at Lady and Son's and they were great. Cant wait to make em.