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Okra Laced Hoecakes Recipe

Okra Laced Hoecakes

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on August 17, 2012

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    If this recipe has to turn out right, you need a seasoned, flat bottomed, heavy based pan to cook it in. The pan and oil must be very hot. I have given this recipe 2 stars but it would have gotten a better rating if the recipe proportions were different. When I first read the recipe I thought the proportion of water to cornmeal was off but I tried it anyway and it didn't quite work. The mixture got REALLY THICK. Maybe it's the cornmeal I used....a really fine milled one called Promasa. I tried it again but this time I used only 1/2 cup cornmeal and 1 and 1/2 cups water. I guess this proportion would vary based on the type of cornmeal you use. I think the important thing is that the mixture should readily drop off the spoon as you put it into the hot pot to cook. It should immediately spread out a bit and start crisping up around the edges. LEAVE IT ALONE for a few minutes to get crispy. I also do not recommend cooking these cakes with butter as it burns too easily.

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  • on March 14, 2012

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    very yummy

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  • on June 25, 2011

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    This recipe was incredible!!! My hubby loved it! (as did I! Went great with red beans! A very nice alternative to cornbread! We always have a bumper crop of okra every summer. I was very excited to make these after I saw Paula make them on her show. Thanks Paula for another sensational recipe!

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  • on February 22, 2011

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    I WOULD MIX UP CORNMEAL PANCAKES AND ADD THE OKRA.
    I THINK YOU NEED BAKING POWDER AND /OR SODA AND SALT??
    THE ALL PURPOSE MUST HAVE THAT IN IT??

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  • on September 17, 2010

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    Been making cornbread, hoecakes, johnnycakes, etc. for over 50 years and I've never heard of "all purpose cornmeal". Water settled on top of "regular" cornmeal and would not mix unless constantly stirred. Guess what happened when I poured water cornmeal "goop" into hot grease. Right, oil splattered everywhere, including in my face and all over stovetop. This recipe, as it is now, is IMPOSSIBLE to make. A no star rating for sure!

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  • on September 17, 2010

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    I HAVE A QUESTION FOR ONE OF YOU. PAULA'S RECIEPE CALLS FOR ALL PURPOSE CORNMEAL. WHERE WOULD I FIND IT. I'M IN CA. AND MY GROCERY STORES HAVE ORIGNAL OR REGULAR CORN MEAL. WHAT IS THE DIFFERENCE. I WANT TO TRY THE OKRA HOECAKES BUT NEED THE RIGHT INGREDIENTS. FAYE

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  • on September 13, 2010

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    This thing is an abomination. It doesn't cook, it is a soggy mess, and those are the good points. I've only been making hoecakes for 50 years. This is the worst recipe I have ever seen.

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  • on September 13, 2010

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    Rookie to this ; This is something that takes practic, please dont blame the chef. Keep trying, def worth making, I made with green squash! AMAZING thanks paula. PS I used Jiffy mix, maybe that helped with the flavor ;0

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  • on September 09, 2010

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    You all are missing the boat....hoecakes done properly are irresistible. If they are mushy, you did them wrong. I do this with a touch of sour cream and the water, and fry in real lard or peanut oil. The key is a THIN batter, let it sit as she suggests...and fry only in a properly seasoned iron skillet. We have made these for three generations in my family and there is a learning curve to doing them right. The sillet needs to be HOT when you cook these. Don't give up if you mess up.

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  • on February 17, 2010

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    What happened? I ended up with a gummy mess. The recipe was vague. When was the oil used? in the batter? in the skillet? I saw Paula make and eat only one hoecake. I missed the earlier part of the show. How many hoecakes can be made from this recipe? How much batter do I pour into the skillet? 1/2 cup? 1/4 cup? I've been eating hoecakes all my life & wanted to try a crispy one. If I get an answer to my problem with this recipe, I will try it again.

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