Photo: Hoecakes Recipe
Ingredients
- 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
Directions
Mix well all ingredients, except for the frying oil. Heat the frying oil or butter in a medium or large skillet over medium heat. Drop the batter, by full tablespoons, 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. Leftover batter will keep in refrigerator for up to 2 days.
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By Chef #1495505
Maryland
on November 20, 2011
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So So Awesome. Did as a trial run for TG dinner, and now, can't wait to make for the family. First batch was on a griddle, light oil,they were OK. 2nd batch fried in veg oil and were amazing. Crispy and fluffy. I see lots of Hoecakes in my future!
By rosalynn_p_3781449
Nashville, TN
on September 25, 2011
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WONDERFUL!!! I have been looking for a recipe like these, glad to have found them...I should have know it would be from Paula. One of my favorite cooks!!!
By I LUV PASTA
New Jersey
on August 19, 2011
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First time I ever had hoecakes and I loved them! I saw Tyler Florence talking about these on the Food Network show "Best thing I ever ate" - He said that Paula made these for his wedding and she also serves them at her Ladys and Sons restaurant for free (instead of the typical bread basket...
These were so easy to make and really good. Like biscuits. They come out beautifully circularly shaped. I wonder what these would taste like if they were sweetened with more sugar. I bet these cakes would taste so good that way too...as a dessert! Maybe with some confectioners sugar on top...
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