Paula Deen's Hoe Cakes
1 cup self-rising flour
1 cup self-rising cornmeal, or from a mix (recommended: Aunt Jemima's)
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.
Pairs Well With
Recipe courtesy Paula Deen
Show:Paula's Home Cooking
Episode:Busy Working Women's Quick Meal