Recipe

Paula Deens Hoecakes Recipe

	Cardinal54 / All my dishes 1 year, 3 months ago Paula says, "These hoecakes have become a favorite with our guests. Use them to soak up that good pot liquor from turnip or collard greens. After the plate is completely sopped clean, save one to eat as a dessert with maple syrup." Prep:5m Cook:5m Servings:6	Cardinal54
	easy

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Ingredients

1 cup self-rising flour

1 cup self-rising cornmeal

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 or butter for frying

Directions

Mix all ingredients well except for frying oil.

Heat oil in a skillet over medium heat.

Drop mixture by tablespoonfuls into hot skillet.

Use approximately 2 tablespoons batter per hoecake.

Brown until crisp; turn and brown on the other side.

Drain on paper towels.

Leftover batter will keep in refrigerator for up to 2 days.

Yields approximately 17 hoecakes.

Served at The Lady and Sons.

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Comments

momo_55grandma 1 year, 3 months ago said:
Great recipe thanks high5

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