Recipe

Paula Deens Hoecakes 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

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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
  1. Mix all ingredients well except for frying oil.
  2. Heat oil in a skillet over medium heat.
  3. Drop mixture by tablespoonfuls into hot skillet.
  4. Use approximately 2 tablespoons batter per hoecake.
  5. Brown until crisp; turn and brown on the other side.
  6. Drain on paper towels.
  7. Leftover batter will keep in refrigerator for up to 2 days.
  8. Yields approximately 17 hoecakes.
  9. 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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