Paula Deen's Hoe Cakes

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Recipe courtesy Paula Deen

Show:Paula's Home Cooking

Episode:Busy Working Women's Quick Meal

Ingredients You'll Need

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


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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